Time to maturity: midseason
Heat: hot to very hot

Capsicum annuum
“Guajillo” is a variety of chile commonly used in Mexican cuisine in the dried form. The pods are moderately hot, and range from 3-6” in length. It has sweetness in addition to the heat, and some describe the flavor further as having “hints of tangy cranberry and a crispness of tea.” I’m not so sure I noticed the crisp tea, but I did find Guajillo to be among the best-flavored chiles that I have tried. And always a plus in my garden, it produced abundantly. Please note that my photo is showing the fruit as it is drying. When fresh, it is plump and fairly bright red. heritageseedmarket

Pepper Guajillo (Mirasol)
Popular mexican cultivar used to season many dishes (stews, soups, tamales, etc.) and prepare moles, salsas and other spicy sauces. Medium heat. This pepper is almost exclusively sold in its dried form. Dark brown/redddish/purplish hue. Can also be used to prepare harissa (tunisian pepper paste). 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). Pods in the garden look like giant cayennes or Espelette Peppers. 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. 90 days. solanaseeds