Mirasol is the name of the fresh pepper and Guajillo is what the dried form is called. This Mexican native has a fruity flavor with a berry hint and is used in mole sauce. The 3-6 inch long fruit ripens to a deep burgundy and can have red to reddish-orange tones. The skin is a bit tough but smooth in texture. Compared to the Habanero (215,000 Scovilles) this pepper is relatively mild rating 2,500 to 5,000 Scovilles.
Mirasol peppers sometimes grow pointing up which is where they get their name. Mirasol means “looking at the sun” in Spanish. They are the second most popular chile in Mexico coming in behind Ancho.
Being sensitive to the cold, planting should be delayed until the danger of frost is past in the spring. Ideal temperatures are 70 to 80 degrees F during the day, and 60 to 70 degrees F at night. Usually, the plants set satisfactory crops when temperatures are between 65 and 80 degrees F and the soil is well-supplied with moisture. Avoid a soggy, water-logged soil condition when growing peppers.
How To Grow: Plant in full sun.
Spacing: Plant 18″ apart.
Height: Grows 18″ to 24″ tall.
Outstanding Features: Also called chile Trompa or Elephant’s Trunk.
Tips: Water plants thoroughly after transplanting. Avoid planting under conditions that will stunt the plants and lead to poor production, such as cold weather, lack of sufficient soil moisture, or lack of sufficient fertilizer. Water deeply but not too often.
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