A guajillo chili or guajillo chile or chile guaco (Spanish: chile guajillo) is a landrace variety of chile pepper of the species Capsicum annuum, and is the second-most commonly used dried chili in Mexican cuisine. Habanero is a hot chili variety, reaching up to 300,000 SHU deriving its name from Habana.A guajillo chili or guajillo chile or chile guaco (Spanish: chile guajillo) is a landrace variety of chile pepper of the species Capsicum annuum, and is the second-most commonly used dried chili in Mexican cuisine. Guajillo Chile: Ideal for adding reddish broth and soups or for preparing marinades for meat, chicken, fish and vegetables. In Mexico, it is used in "Pozole", "Caldo Tlalpeño", "Pancita", which is a dish made from beef belly, "Mixotes", "Pescado Zarandeado", "Enchiladas Potosinas" and others. With hints of tangy cranberry and the crispness of tea, its flavors make the guajillo one of the most popular dried chilies in Mexico, second only to the famous ancho pepper. And like the ancho, the guajillo is one of the holy trinity of chilies that are commonly used in authentic Mexican mole sauces. It has a surprising culinary range and a medium heat (2,500 to 5,000 Scoville heat units) that nearly all can enjoy. HABANERO Unripe habaneros are green and turn brown as they ripen. The most common color variants are orange and red, but the fruits can also be white, brown, yellow, green or purple. Typically, a ripe habanero is 2–6 centimeters long. SHU: 200,000-300,000