Guajillo
Capsicum annuum
Also known asMirasol (fresh form) · Chile guajillo · Travieso
Environment
The bounded range this crop tolerates. Strict on light; outside the DLI band, yields drop sharply.
Climate and zones
- USDA zones
- 5–12 (winter low around -29°C)
- Frost
- frost sensitive (dies at first frost)
- Season
- warm (summer, frost-sensitive)
Growing systems
Root mass: moderate.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Expanded clay pebbles (LECA) | neutral / inert | low | high |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Rockwool (Mineral wool) | alkaline until pre-soaked | very high | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 1.2 |
| vegetative | 3 | 1 | 2 | 1.8 |
| flowering | 1 | 2 | 3 | 2.2 |
| fruiting | 1 | 2 | 3 | 2.4 |
Companion-growing notes
- Heavy uptake of potassium, calcium. Co-grown crops with the same demand will end up deficient even at "correct" EC.
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
A productive hydroponic pepper for growers who make Mexican sauces. EC 2.0-3.0 mS/cm. pH 5.8-6.5. Temperature: 20–30°C. High light (DLI 18-25 mol/m2/day). Plants are medium-sized (60–80 cm). From transplant to red-ripe fruit: 80-95 days (the peppers must be fully red-ripe before drying). Each plant produces 20-30 peppers over a season. Harvest when fully red and beginning to dry on the plant. For proper drying: dehydrate whole at 55–65°C until leathery but still pliable (not brittle; properly dried guajillos should be flexible). Alternatively, string whole peppers and hang in a warm, dry, well-ventilated area for 2-4 weeks. Store dried in sealed containers for 12+ months. To use: remove the stem and seeds, toast briefly in a dry pan until fragrant (30 seconds per side), soak in hot water for 20-30 minutes, then blend into a smooth sauce. Homegrown guajillo has a brighter, more complex flavor than the sometimes-stale dried chiles available at retail. Calcium supplementation during fruiting prevents blossom end rot.