Chile Guajillo (Capsicum annuum)

Guajillo pepper (Capsicum annuum): Ancho and Pasilla complete the "chiles de la Santa Trinidad." These are, in fact, the three varieties that cannot be missing from a true pepper. In some states, the Guajillo is replaced by the Mirasol (which, when dried, is still called guajillo; see the next section). A medium-sized plant, around 70 centimeters tall, it is moderately productive but early: harvesting begins 65 days after transplanting and continues until the first cold weather. The berries are elongated, red in color, ending in a cusp that is sometimes divided into two small lobes. Although they are sometimes eaten fresh, they are still harvested and cultivated for drying once ripe. The flavor is spicy yet sweet, with notes of blackberry and a balsamic note reminiscent of pine. Mexican hot peppers offer unexpected, complex flavors and aromas, the result of often ancient breeding, far from the image often held of this species.

In Mexican cuisine, hot peppers are often referred to differently, depending on whether they're dry or fresh. As is often the case, however, this varies from region to region; dried Mirasol chile is called Guajillo in some, while a separate variety, the Guajillo chile, exists in others. How can we figure this out? By referring to recipes. Guajillo and Mirasol are crucial to the most iconic sauce in traditional Mexican cuisine: Mole, the recipe for which varies from state to state. Thus, Guajillo as a variety is used in Oaxaca, while Mirasol and Mirasol Amarillo are used elsewhere.