The Mirasol pepper (Look at the Sun) is also known as Chile Traviesco (turbulent pepper) or Chile trompa (elephant trunk). It is one of the favorite peppers in Peruvian cuisine and the main ingredient in chili paste. It is also used to make Harissa in Tunisia. Its skin is very thin, and once dried, this pepper is called Guajillo.
Origin:
This pepper is native to Mexico.
Scoville Scale: 3
0 to 3,000
Flavors:
Very fruity with berry-like aromas.
How to Cook It?
This pepper pairs wonderfully with chicken and pork. It is used in salsas and in several dishes. Very popular in Peruvian cuisine.
Botanical Characteristics:
