Mirasol chili

The mirasol chili is the fresh form of the guajillo chili, a landrace variety of Capsicum annuum. Its name means 'sunflower' or 'looking at the sun' in Spanish. The dried version, called guajillo, is the second-most common dried chili in Mexican cuisine. The Mexican state of Zacatecas is a major producer. The mirasol is used in marinades, salsas, pastes, butters, and spice rubs, and appears in dishes such as chilate, pambazos, consomés, and carne adobada.