Differences between Chile Guajillo and Chile California

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Chile California
Chile Guajillo

One of the most popular Mexican peppers is the guajillo chile. This kind of dried chili comes in as the result of dehydrating miraflor chile. Guajillo chile is actually widely used in Mexican gastronomy; for example it is the main ingredient of several kinds of salsas, adobos and moles. California chili, also known as Anaheim chili, is a pepper original from Anaheim, California, as its name suggests. It is believed to be the same as guajillo chile, however, there are some differences between these two peppers.

Guajillo California
Appearance This kind of pepper goes from 5 to 8 inches. It has a deep, intense red color. Its shape is that of an inverted triangle. California chili reaches up to 6 inches. It usually can be found in a variety of colors; from bright green and deep green to bright red when mature. It can be found and consumed both fresh and dried.
Name The name of this pepper comes from the náhuatl word “huaxin”, or in Spanish, “huaje”. In Mexico, this kind of pepper is known as dried chile from the north. It is important to say that this kind of pepper is not as popular or common in Mexico as it is in the United States.
Scoville Scale Chile guajillo is located in the middle part of the Scoville scale. Its heat rates from 2500 to 5000 SHU (Scoville heat units). Chile California, on the other hand is located at the bottom of the Scoville scale. It barely reaches from 500 to 2500 SHU. This kind of chili is mild.
Uses Chile guajillo is used to prepare marinades, salsas, adobos and mole. It is not usually eaten raw. As for chile California, it has no particular way of being used. From salsas and guacamole, it can be chopped and eaten in nachos or on top of certain dishes such as caldo de pollo.