In the north of Mexico, it’s the Caribe chile: in the centre of Mexico, it’s the Caloro chile. Other chiles are also called “Güero Chiles.”
What chiles called Güero have in common is that they are pale yellow or pale green, and that most are triangular-shaped, with broad shoulders and tapered points. Some are hotter than Jalapenos, some are milder. They will be about 3 to 5 inches (7-12 cm) long and 1 ½ inches (4 cm) wide.
Güero Chiles are sometimes used in making “mole amarillo” (yellow mole), though Costeño Amarillo Chiles seem to be more usual.
When dried, one type of Güero Chile will have a dark sepia colour and be called a “Chilhuacle Amarillo.” Chilhuacle Amarillo is used in “mole negro” as it is made in Oaxaca, Mexico.
Another type of dried Güero Chile takes on the name of “Guajillo Chile Pepper.”
Güerito Pepper is a small yellow pepper about 1 ½ inches (4 cm) long that is hotter than larger Güero peppers.
“Güero” means blond. Güero Chiles are sometimes called “blondi” as well.
In the south-east of Mexico (viz the Yucatan Peninsula), a Güero Chile is called “Ixcatic” or “xcatic”.