Guajillo chili

The guajillo chili is a landrace variety of Capsicum annuum with a mirasol fruit type. The fresh pepper is called mirasol, while the dried form is known as guajillo, which is the second-most common dried chili in Mexican cuisine. Zacatecas is a main producer. Two main varieties exist: the smaller, hotter guajillo puya and the larger, milder guajillo with richer flavor. Its heat ranges from 2,500 to 5,000 Scoville units, considered mild to medium.