A guajillo chili or guajillo chile or chile guaco (Spanish: chile guajillo) is a landrace variety of chile pepper of the species Capsicum annuum, and is the second-most commonly used dried chili in Mexican cuisine. Guajillo Chile: Ideal for adding reddish broth and soups or for preparing marinades for meat, chicken, fish and vegetables. In Mexico, it is used in "Pozole", "Caldo Tlalpeño", "Pancita", which is a dish made from beef belly, "Mixotes", "Pescado Zarandeado", "Enchiladas Potosinas" and others. With hints of tangy cranberry and the crispness of tea, its flavors make the guajillo one of the most popular dried chilies in Mexico, second only to the famous ancho pepper. And like the ancho, the guajillo is one of the holy trinity of chilies that are commonly used in authentic Mexican mole sauces. It has a surprising culinary range and a medium heat (2,500 to 5,000 Scoville heat units) that nearly all can enjoy. Tabasco Sriracha and TABASCO® Sweet & SpicyTabasco Sriracha, a jalapeño chili sauce, features the sweet and salty notes of red jalapeño peppers and garlic. Ingredients Red jalapeno peppers 42.8% Drinking water Sugar Salt <p style="color: rgb(0, 0, 0); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; font-style: normal; font-variant ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; Widows: 2; Word-spacing: 0px; -webkit-text-stroke-width: 0px; White-space: normal; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initia