Based what you grew and your descriptions, my guess is...

just larger than a finger: Guajillo
one is medium sized: Chimayo
one is quite large/long: Anaheim

It's been a few years since I've grown Anaheim peppers. I don't recall that my pods were 10+ inches, but then again it's been a while.

Bill

Actually, I've never grown Chimayo, but you can figure it out from here. i grow Anaheims and Guajillos every year.

Anaheims are the largest and shaped very much like a Guajillo -- with Guajillos being, on the norm, a couple inches shorter and will dry to a much deeper brownish red. Both can be dried, but Guajillos are primarily dried RED(ripe) while Anaheims are usually used fresh(red or green)

Now... what I've noticed, is that after the 1st couple flushes(harvests) of Anaheims and Guajillos, both will develop much smaller pods than the 1st couple flushes. So, take that into account now that the season is winding down.

Guajillos for pickling??? I use them in all types of Mexican dishes but they're always dried and then reconstituted with boiling water.

Bith Anaheims and Guajillos are true workhorses in my kitchen.

Kevin

Perhaps I got them mixed up and the Guajillo was for drying for powder, and the Chimayo was for pickling. Or perhaps both for drying, and the Anaheim for fresh use and pickling. Do you use the Guajillo pepper as chili powder, or just as a reconstituted dry pepper?

Thank you very much for the responses. I could go out and take a photo but it seems that the question has been solved. I really appreciate it! Thank you so much :)

cziga: Guajillo would be a pepper that would be used extensively as a powder. For MY uses though, It's mainly reconstituted because it's so much easier. For example, even when I make a pot of chili, I use a lot of fresh peppers like Anaheims, bells, Jalapenos, etc. But, where a lot of folks would use a chili POWDER, I just toast and reconstitute Anchos, Guajillos ,and Chiles De Arboles, and pour that mixture in the pot after pureeing.

Kevin