Why pick one, when you can have all 3 whole peppers! (4 ounces of each). Use one or all 3 to your favorite meal. Arbol peppers: A deep bright red even when dried, the Arbol chile pepper is narrow and very elongated with a sharp point. They have a smoky flavor with an acidic heat and should be used sparingly. Scoville units: 50,000-65,000 Guajillo peppers: These chiles have a narrow oblong shape and are a deep reddish brown color when dried. Guajillo adds a complimentary high note of zingy spice reminiscent of pine and bright cranberry. They have just a touch of smokiness and a medium spice level, ranging from 2500-5000 units on the Scoville scale. New Mexico peppers: These peppers are small and oblong with a smooth shiny skin. They are a deep red-brown color. Offering hints of sweet dried cherry and a crisp clear acidity, they are considered a mild chile ranging between 800 and 1,400 Scoville Heat Units.