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A guajillo chili or guajillo chile (chile guajillo in Spanish) is a variety of chile pepper of the species Capsicum annuum and which is widely used in the cuisine of Mexico. Its heat (rating 2,500 to 5,000 on the Scoville scale) is considered mild to hot. They are sometimes used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.