This chilli’s deep red flesh has a green-tea flavour with berry overtones. Used in salsa for tamales, the guajillo chilli is also great in pastes, butter and meat rubs – try it with chicken. Heat level: 4/10
To make a paste, cook your choice of aromatics such as garlic and onion, adding a few teaspoons of ground chilli towards the end. Allow the mixture to cool, then blitz with oil and vinegar. The sauces and pastes which accompany Mexican dishes often consist of a good variety of chillies, so mix and match to your taste and heat preference.