Question: Valentina is made with chilies that are similar to which variety that is part of the species Capsicum annuum?

Context paragraphs:
Bird's eye chili: Bird's eye chili, bird eye chili, bird's chili, chile de arbol, or Thai chili is a chili pepper, a cultivar from the species "Capsicum annuum", commonly found in Ethiopia and Southeast Asia.  It is often confused with a similar-looking chili derived from the species "Capsicum frutescens", the cultivar "siling labuyo".  Capsicum frutescens are generally smaller and characteristically point to the sky.  Bird's eye chili can also be found in India, particularly in Mizoram, Meghalaya, Assam, and Kerala.  It is used in traditional dishes of the Kerala cuisine.  This cultivar is also found in rural areas of Sri Lanka (known as කොච්චි (kōcci) ), where it is used as a substitute for green chilis.  It is also a main ingredient in "kochchi sambal", a salad made using freshly scraped coconut ground with bird's eye chilis and seasoned with salt and lime juice.  It is used extensively in Thai, Malaysian, Singaporean, Lao, Khmer, Indonesian, and Vietnamese cuisine.

Capsicum annuum: Capsicum annuum is a species of the plant genus "Capsicum" native to southern North America and northern South America.  This species is the most common and extensively cultivated of the five domesticated capsicums.  The species encompasses a wide variety of shapes and sizes of peppers, both mild and hot, such as bell peppers, jalapeños, and cayenne peppers. Cultivars are descended from the wild American bird pepper still found in warmer regions of the Americas.  In the past some woody forms of this species have been called "C. frutescens", but the features that were used to distinguish those forms appear in many populations of "C. annuum" and it is not a consistently recognizable feature in "C. frutescens" species.  Moreover, crosses between C.annuum and C. frutescens aren't likely because seeds obtained from polliations between those two species (if the embryo survives) will not germinate.

Capsicum annuum var. glabriusculum: Capsicum annuum" var.  "glabriusculum is a variety of "Capsicum annuum" that is native to southern North America and northern South America.  Common names include chiltepin, Indian pepper, chiltepe, and chile tepin, as well as turkey, bird’s eye, or simply bird peppers, due to their consumption and spread by wild birds.  "Tepin" is derived from a Nahuatl word meaning "flea".  This variety is the most likely progenitor of the domesticated "C. annuum" var.  "annuum".  Another similar-sized pepper 'Pequin' (also called 'Piquin') is often confused, the Tepin fruit is round to oval and the Pequin is oval with a point, and the leaves, stems and plant structure are very different on each plant.

Peter pepper: The peter pepper, "Capsicum annuum var.  annuum", is an heirloom chili pepper that is best known for its unusual shape.  It is a type of "Capsicum annuum", though it is not officially recognized as a cultivar of the species.  It occurs in red and yellow varieties.  The pepper is considered very rare, and its origin is unknown.

Bell pepper: The bell pepper (also known as sweet pepper or pepper in the United Kingdom, Canada and Ireland, and capsicum in Australia, India, Pakistan, Bangladesh, Singapore and New Zealand) is a cultivar group of the species "Capsicum annuum".  Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white, and purple.  Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers".  The whitish ribs and seeds inside bell peppers may be consumed, but some people find the taste to be bitter.

Valentina (hot sauce): Valentina is a brand of pourable hot sauce manufactured by Salsa Tamazula, a company in Guadalajara, Mexico.  It is typically sold in 12.5-ounce and very large (one-liter or 34-ounce) glass bottles, with a flip-top cap permanently attached to the bottle (the cap does not unscrew).  The sauce, and the parent company's Tamazula hot sauce, are made with puya chilis from Jalisco state – similar to the Guajillo chili and known by the name "guajillo puya" – is described as thicker than Tabasco sauce and less vinegary, with more chile flavor.  Valentina comes in two varieties, hot and extra hot, and the sauce is known for its use on tacos and its taste, as opposed to only for its heat.  Valentina's ingredients are water, chili peppers, vinegar, salt, spices and sodium benzoate (as a preservative).

Dundicut: Dundicut peppers are a variety of small, round (approx. 1/2" to 1" diameter), dark red chili peppers grown in Sindh Pakistan.  They are a cultivar of either "Capsicum frutescens" or "Capsicum annuum" and are also known in Asia as lal mirch.Sold dried, Dundicuts are similar in size and flavor to Scotch bonnet peppers, but are not as hot, and are of a different species.

Capsicum chinense: Capsicum chinense, commonly known as the "bonnet pepper" is a species of chili pepper native to the Americas.  "C. chinense" varieties are well known for their exceptional heat and unique flavors.  The hottest peppers in the world are members of this species, with Scoville Heat Unit scores of over 1.5 million.  Some taxonomists consider them to be part of the species "C. annuum," and they are a member of the "C. annuum" complex.  "C. annuum" and "C. chinense" pepper plants can generally be identified by the number of flowers or fruit per node, however—one for "C. annuum" and two to five for "C. chinense," though this method is not always correct.  The two species can also hybridize and generate inter-specific hybrids.  It is believed that "C. frutescens" is the ancestor to the "C. chinense" species.

Capsicum frutescens: Capsicum frutescens is a species of chili pepper that is sometimes considered to be part of the species "Capsicum annuum".  Pepper cultivars of "Capsicum frutescens" can be annual or short-lived perennial plants.  Flowers are white with a greenish white or greenish yellow corolla, and are either insect- or self-pollinated.  The plants' berries typically grow erect; ellipsoid-conical to lanceoloid shaped.  They are usually very small and pungent, growing 10 – long and 3 – in diameter.  Fruit typically grows a pale yellow and matures to a bright red, but can also be other colors.  "C. frutescens" has a smaller variety of shapes compared to other "Capsicum" species, likely because of the lack of human selection.  More recently, however, "C. frutescens" has been bred to produce ornamental strains, because of its large quantities of erect peppers growing in colorful ripening patterns.

Guajillo chili: A guajillo chili or guajillo chile (chile guajillo in Spanish) is a variety of chile pepper of the species "Capsicum annuum" which is widely used in the cuisine of Mexico.

Supporting paragraphs: Valentina (hot sauce) Guajillo chili
Answer: guajillo chili