The Guajillo Chile Pepper is the most common chile in Mexico after the Ancho.The Guajillo Chili is a relative of the pulla pepper. They are a little piney and tannic, with a sweet heat. Used in salsas, sauces, soups, and stews. Guajillo chilies are thick brown chiles that contain mild to moderate amounts of heat. Four to six inches long, Guajillos is the dried version of the Mirasol. They have thin flesh and a shiny, deep reddish brown color. Guajillos have a sweet heat, and are tannic with a hint of pine, the Guajillo, pronounced gwah-HEE-yoh, means "little gourd" for the rattling sound the seeds make in the dried pods.