Mad Matt’s Reserve — Guajillo Chile

The backbone of a serious red chile sauce. Guajillos bring a deep red color, rich dried-fruit character, a little tang, and a warm low burn that lets you use plenty without turning dinner into a dare. Freshly toasted and left whole for sauces, soups, stews, enchiladas, birria broth, chili, or whatever deserves better than flat grocery-store red pepper dust.