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growing guajillo worth it?

Malarky

Malarky

so planning for 2017...i've got limited space for plants in buckets and in the ground. But i realized I want to grow more edible peppers lol.
 
would homegrown guajillo's be worth their space? or should i just stick to buying dried pods at the grocery?
 
Thanks for the advice in advance. Recommendations for any other lower heat everyday pepper are also welcome.
 
After many seasons of space-constraint grow i would suggest to skip all the stuff widely available in your local stores.
Also after developing some heat tolerance, the milds taste a bit flat to me. I still appreciate an homegrown Jalapeno or Serrano but it's probably the lowest i can go.
My everyday powders are Naga/Bhut and green Jalapeno. This years jalos i've dried and ground were grown by a friend LOL
If you like some pan fried milds anyway give a try to Shishito and Fushimi.
 
Datil
 
apparently the mirasol pepper is subject to some debate online from what I've read so far. the dried guajillo i've bought are easily 5-6" long... at least. 
i'm leaning toward just buying them.
 
My decision would be based on availability. I live in New England and generally do not grow peppers I can buy at local markets....
 
My decision would be
Grocery_Habaneros_zpsiscnn2o7.png
based on 

Hungarian_Anihiem_zpsd7qjvm7l.jpg
 
As already mentioned, "whether it's worth it" depends upon your individual situation. While it's gotten better only very recently, it used to be that the hot peppers at my local grocery store were a crap shoot, at best. Pick through their jalapenos (if you dared!) to find most either soft or downright moldy. So even though jalapenos were (often) "readily available", I wouldn't buy them. That was my motivation to start growing my own, then I branched out to varieties one would never find at a mainstream grocer. 
 
Another consideration is what you want to do with them. Rehydrated dried peppers generally have better texture than thawed frozen pods, but both options are fine if you're making a cooked sauce or powders, or are even chopping them up and putting them into soup or another dish. For a fresh salsa, however, fresh pods are the best option. 
 
Malarky said:
apparently the mirasol pepper is subject to some debate online from what I've read so far. the dried guajillo i've bought are easily 5-6" long... at least. 
i'm leaning toward just buying them.
Click to expand...
Yeah, i've read some of that, but for every item i read that says they're distinct varieties, there's 10 that say they're the same.  I dunno for sure, but i do not that you don't see many fresh guajillos anywhere, not even in pictures.   
ps-  I buy a lot of guajillos for cheap as balls.... sometimes they're darker and huge, other times they're brighter red and smallish.  The contents of every bag is basically uniform, but there's some variety between bags, depending on the source, i guess.  I kinda like the smaller ones more, i think...
 
I can easily get fresh poblanos.  But, i've et to see a mirasol or anything labeled as a "fresh guajillo" at the mercado... 
 
Oh, i definitely get that.  I'm just mostly trying to talk about peppers, and trying to express gratitude that I have ready access to poblanos whether i grow'm or not.  )I'm not planning to, but...)
 
I've grown em out fresh and though I liked them I did also feel the garden space could be better used since they're widely available where I live.  I now buy the powder (such a lovely and lively ingredient) from this local business.  Easier for me in the long run, and frees me up to plant new stuff.  
 
I'm with THC, if i can get the product in my local grocery stores it doesn't get sown........ except for orange habs. i have notice todays orange habaneros have taken on a less than stellar flavour and 15+ years ago i bought seeds that deliver that fresh, crisp applely flavour of what a good orange hab should taste like. my local grocers deliver a faded orange colour and a dull card board taste.
 
If you are going to make real chile con carne, you need guajillos. 
 
Guajillos are used in many, many dishes in Méjico because of their wonderful taste.
 
Mirasol usually just refers to a sun dried/dried chile in spanish speaking countries. An example would be aji mirasol, which is a sun dried/dried aji amarillo. Chile mirasol would refer to a typical dried guajillo pepper in Mexico, since dried is the most common way the peppers are sold as. The names guajillo and chile mirasol at that point can become interchangeable, assuming you are in a mexican region that uses a lot of dried Guajillo in their dishes.

I wouldn't grow any guajillo myself, since if I ever needed it, I could buy a giant bag of them dried at my local international market for $5. I usually stick with dried red hatch pods anyway, since they are the same price, and are spicier, with a flavor I much prefer over guajillo.
 
Almost all Baccatums, and many annuums start facing the sun, then droop down later on once larger and ripened. Aji mirasol are definitely dried aji amarillo.



I don't know much about Mexican peppers anyway, so I should keep my mouth shut when it comes to those I guess. Based on what I was reading on some Spanish language sites, the mirasol is the fresh version of the guajillo. Once dried it is called the guajillo. Here is a nice guide to the nomenclature used for the fresh and dried version of each chile in Mexican Spanish.

 
Got to remember this one.
I received some dried Chili from a friend who visited Mexico and started to grow them out .
I cannot wait to see what grows out , first flower are out now.
 
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