Mirasol (Guajillo) Seeds

Embark on a culinary adventure with the Mirasol chilli (Capsicum annuum), a celebrated and flavoursome chilli pepper plant hailing from the rich soils of Mexico and Central America. Mirasol chili is also known as Guajillo chili when it is dried. The term "guajillo" means "little gourd" in Spanish, and it is used to describe the chili's shape and the rattling sound its seeds make when dried.This remarkable chilli holds a distinguished position in the holy trinity of chillies alongside the Ancho and Passila, making it an indispensable ingredient in Mexican and Tex-Mex cuisine.

The Mirasol chilli plant is a hardy and drought-resistant species that flourishes in hot and dry climates. To cultivate this tantalising plant, ensure well-drained soil with a pH of 6.0 to 7.0 and exposure to full sun. In New Zealand, plant the seeds during the warmer months of September to November to ensure a successful yield. After planting, anticipate fruit production within 75-85 days, with each plant capable of producing numerous pods.

To guarantee a healthy Mirasol chilli plant, provide ample water while avoiding waterlogged soil. Regularly prune the plant to encourage bushy growth and increase air circulation, which is essential for warding off pests and diseases. Apply a potassium-rich fertiliser during the fruiting stage to enhance the size and flavour of the chilli pods.

Mirasol chilli pods typically measure 7-10cm long and 2-3cm wide, offering a mild to medium heat level of 2,500 to 5,000 Scoville units. Harvest pods when they are green or let them mature on the plant for a vibrant red hue. Pods can be utilised fresh or dried, with the latter being the most common method. To dry the pods, remove the stem and seeds, then allow them to air dry in a warm, well-ventilated area. Once dried, store them in an airtight container for up to a year.

The Mirasol chilli's heat level offers a delightful balance that suits various taste preferences. While its Scoville rating ranges between 2,500 and 5,000 units, the chilli presents a fruity, slightly sweet flavour with a subtle smoky undertone. This versatile flavour profile makes it a key ingredient in a myriad of Mexican and Tex-Mex dishes.

Mirasol chilli plants are resilient but not immune to pests and diseases. Keep an eye out for aphids, whiteflies, and spider mites, and treat any infestations promptly. Ensure proper air circulation to prevent fungal diseases such as powdery mildew and blight. If you encounter any issues, consult a local horticultural expert for tailored advice.

The Mirasol chilli's unique flavour lends itself to an array of scrumptious dishes, including mole sauce, Guajillo salsa, Guajillo marinade, pozole, and Guajillo spice rub. Explore these mouthwatering recipes and discover the boundless culinary possibilities of this versatile chilli.