If you prefer your chilies to be slightly sweeter, the guajillo pepper (the dried form of the mirasol chile) should be on your shortlist. With undertones of acidic cranberry and the crispness of tea, the guajillo is one of Mexico's most popular dried chiles, second only to the well-known ancho. The guajillo, like the ancho, is one of the holy triumvirate of chiles found in real Mexican mole sauces. It has a wide culinary range and a medium heat level (2,500 to 5,000 Scoville heat units), making it suitable for almost everyone.
The dried version of the Mirasol chile is the Guajillo chile, Capsicum annuum. The term "wha-hee-oh" means "little gourd," and it comes from the rattling sound the seeds produce when the dried pods are shaken. Guajillo chiles are Mexico's second most popular chilli, trailing only the Ancho chilli. While Guajillo chiles may not be a pantry staple, they are well worth the effort. These leathery, dark reddish brown chiles are suitable for meals where a strong chile presence is desired without overpowering other flavours.
If you want your chiles a little sweeter, the Guajillo Chile is a great pepper to try in your cooking. It offers a wide range of applications and a temperature that is suitable for most people.