Chile Guajillo

A long, thin, smooth-skinned variety that can be dark red to maroon. In terms of quantity, guajillos are the most used chile in Oaxacan cooking, though they are common in most of Mexico, not unique to Oaxaca State like some other kinds. The guajillos sold in the U.S. usually are not as hot as the Oaxacan strain, which can be really fiery.