Capsicum annuum
Mirasol - Scoville, Taste & Uses
Mirasol means “looking at the sun,” and the pepper lives up to the name. Pods stand upright on the plant, glowing bright red. The flesh is thin, with fruity, berry-like flavor and medium heat. Fresh mirasol is less common outside Mexico, but it transforms into guajillo when dried. Citizens use fresh pods in salsas, escabeches, and stews needing bright color. Heat ranges from 2,500 to 6,000 SHU, easy to handle yet lively. Sun-seeking pods, cheerful bite - vouched for by the Ministry of Market Radiance. Mirasol typically measures 2,500-6,000 SHU (Medium). Shows up across Mexico, Central Highlands in condiments, pickles, and marinades. Use fresh mirasol in salsas, guisados, and relishes for bright color. Roast and peel them for sauces, or pickle slices with carrots and onions. Dry them to make guajillo, then blend into adobos and moles. Pair mirasol with citrus, garlic, oregano, and roasted tomatoes. See sauces using Mirasol
Also known as: Chile Mirasol, Guajillo (dried)
Species
Capsicum annuum
Heat
Flavour
Medium, Fruity, Bright, thin-skinned, versatile
Origin / Regions
Mexico, Central Highlands
Colour / Shape
Bright red when ripe
Pod size
7-10 cm long, 1.5-2 cm wide, upright
Try it in the wild
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Sauces Using Mirasol
Explore how makers use Mirasol across styles and regions.
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Flavour & Aroma
Mirasol means “looking at the sun,” and the pepper lives up to the name. Pods stand upright on the plant, glowing bright red. The flesh is thin, with fruity, berry-like flavor and medium heat. Fresh mirasol is less common outside Mexico, but it transforms into guajillo when dried. Citizens use fresh pods in salsas, escabeches, and stews needing bright color. Heat ranges from 2,500 to 6,000 SHU, easy to handle yet lively. Sun-seeking pods, cheerful bite - vouched for by the Ministry of Market Radiance.
Use fresh mirasol in salsas, guisados, and relishes for bright color. Roast and peel them for sauces, or pickle slices with carrots and onions. Dry them to make guajillo, then blend into adobos and moles. Pair mirasol with citrus, garlic, oregano, and roasted tomatoes.
Heat Profile
Scoville range
2,500-6,000 SHU
Heat label
Medium
Harvest window
Summer to early autumn
Sauce Index count
-
History & Culture
Mirasol chilies are among Mexico’s traditional landraces. Farmers in Zacatecas, Durango, and Guanajuato have cultivated them for centuries. The dried version, guajillo, became a national staple, ensuring continued cultivation of the fresh pods. As interest in heirloom produce grew, farmers’ markets in Mexico City and the United States began offering fresh mirasol alongside other specialty chilies.
Botany & Growing Notes
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Plant mirasol seeds indoors 8 weeks before transplanting. Provide full sun, well-drained soil, and moderate feeding. Plants stay around 60 cm tall but yield numerous upright pods. Harvest when peppers turn vivid red, about 75 to 85 days after transplant. For drying, string pods and hang in airy, shaded spaces until leathery.
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Mirasol typically measures 2,500-6,000 SHU (Medium). Ranges shift with cultivar and growing conditions.
Medium, Fruity, Bright, thin-skinned, versatile
Chile Mirasol, Guajillo (dried) show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Aleppo, Cherry Pepper, Chipotle, Espelette for comparable heat or recipes.
- Aleppo - Medium
- Cherry Pepper - Medium
- Chipotle - Medium
- Espelette - Medium
Use fresh mirasol in salsas, guisados, and relishes for bright color. Roast and peel them for sauces, or pickle slices with carrots and onions. Dry them to make guajillo, then blend into adobos and moles. Pair mirasol with citrus, garlic, oregano, and roasted tomatoes.
Plant mirasol seeds indoors 8 weeks before transplanting. Provide full sun, well-drained soil, and moderate feeding. Plants stay around 60 cm tall but yield numerous upright pods. Harvest when peppers turn vivid red, about 75 to 85 days after transplant. For drying, string pods and hang in airy, shaded spaces until leathery.
Use gloves, ventilation, and soap to remove capsaicin oils.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-10