The mirasol pepper is a popular chili pepper in the Mexican culture widely known for making traditional Mexican mole sauces. The name translates to “looking at the sun” in Spanish, taken from how the peppers grow upright on the plant, literally “looking” at the sun as they grow on the plant. Y ou may know mirasol peppers by their dried variety, the guajillo pepper, which is much more common and hugely popular in Mexican cuisine. The peppers are sometimes referred to as the travieso chile (“naughty pepper” or chile Trompa (“elephant’s trunk”). It is a fairly thin skinned pepper, ideal for drying into popular guajillo peppers. On the plant, mirasol chiles grow in clusters and grow upright, producing peppers that mature from green to red or a vibrant orange-red. The plants grow to 18-24 inches in height, and typically produce in 70-80 days (mid season). The pods themselves are sometimes smooth but can be wrinkled, with variations in size and texture.
How Hot are Mirasol Peppers?
Mirasol peppers range in heat from 2,500 to 5,000 Scoville Heat Units on the Scoville Scale, which is considered a milder to mild-medium heat range. Compare that to the common jalapeno pepper, which averages about 5,000 SHU, and you’ll find the hottest mirasol chile is about as hot as an average jalapeno pepper. These peppers, and peppers in general, grow best in fertile soil that is well drained. The pods grow upright, hence the name “Mirasol”, which means “facing the sun” or “looking at the sun”. Like many Mexican peppers, this pepper has different names in fresh and dried form. The red peppers are called “mirasol” when fresh, and called “guajillo peppers” when dried. Learn more about growing chili peppers. They are very common in Peruvian cooking, and also Mexican cooking. You can incorporate them into just about any dish in Mexican cuisine. The Pueblo chile is a very large part of the culture of that region. Learn more about the Pueblo chile. Got any questions? Ask away! I’m glad to help. NOTE: This recipe was updated on 11/5/24 to include new photos and information. It was originally published on 9/22/13.
