Chile de Ristra and Guajillo chili dried Mexican chilies with mild heat and rich flavor. These peppers are used to bring depth and complexity to dishes, offering earthy, smoky, and slightly sweet flavors. 

Chile de Ristra refers not just to the chili itself but to the way it’s traditionally displayed. “Ristra” means “string” in Spanish, and the term describes a bunch of chiles tied together and hung to dry. Chile de Ristra is typically made from New Mexico chiles, which are mild to moderately spicy. These chilies are commonly used in New Mexican cuisine and are known for their slightly sweet, earthy flavor. 

On the other hand, Guajillo chili, is one of the most popular dried chilies in Mexican cuisine. It comes from the mirasol chili pepper and is known for its slightly more intense flavor profile, offering a combination of tangy, smoky, and mildly sweet tastes. Guajillo chilies are typically more elongated than New Mexico chiles and have a thinner skin. 

“Chile de Ristra has a milder flavor compared to Guajillo chilies”

Though they still fall on the mild-to-medium heat scale, Guajillo is spicier than Chile de Ristra. Guajillo chilies offer a heat level that ranges from 2,500 to 5,000 Scoville Heat Units (SHU), which is moderate. Chile de Ristra, made from New Mexico chiles, often sits around 1,000 to 2,500 SHU, making it the milder option between the two. 

Chile de Ristra tends to be milder and slightly sweeter, often adding a gentle warmth to dishes without overpowering them. Its flavor is earthy and subtle, making it perfect for stews or soups where other ingredients can shine through. Guajillo, on the other hand, offers a more complex flavor, with a mix of tangy, smoky, and mildly sweet notes. It can stand out more in dishes and adds a slight kick that Chile de Ristra does not. 

Additionally, Chile de Ristra is known for being hung in decorative strings, while Guajillo chilies are sold individually or in small bunches.