Medium hot chili peppers are characterized by a strong pleasant taste with deep smoky notes. These, despite the sweet smell, turn into an earthy burning that lasts for several minutes. Chipotles are hotter than, say, anaheim or poblano peppers, but milder than cayenne or serrano. Jalapeños are picked when they are still green. To make chipotles, they are allowed to ripen to a nice red color. They are collected only when they are almost dry. They are then placed on metal grates on which they are smoked. The result is dried, dark brown and smoky chili peppers. These peppers can be used whole, or as flakes or powder. Sometimes tomatoes, onions, spices and vinegar are added to them to create a sauce called "adobo".

Ein Guajillo-Chili oder Guajillo-Chili oder Chili-Guaco (spanisch: chile guajillo) ist eine Landrassensorte von Chilipfeffer der Art Capsicum annuum und ist die am zweithäufigsten verwendete getrocknete Chili in der mexikanischen Küche.

Guajillo Chile: Ideal zum Hinzufügen von rötlichen Brühen und Suppen oder zum Zubereiten von Marinaden für Fleisch, Huhn, Fisch und Gemüse. In Mexiko wird es in "Pozole", "Caldo Tlalpeño", "Pancita", einem Gericht aus Rinderbauch, "Mixotes", "Pescado Zarandeado", "Enchiladas Potosinas" und anderen verwendet.