Popular mexican cultivar used to season many dishes (stews, soups, tamales, etc.) and prepare moles, salsas and other spicy sauces. Mild- medium heat. This pepper is almost exclusively sold in its dried form. Dark brown/redddish/purplish hue.
Taste is fruity, herbal and slightly smoky. Very nice, complex flavor, with hints of prunes, berries, back tea, herbs, etc. Like many other mexican peppers, is known by two names, depending if it's fresh (Mirasol) or dired (Guajillo). Turn red at maturity. Can also be picked at the green stage for grilling or pickling. It is recommended to use a food dehydrator to dry them because they are quite fleshy