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

full_context: Document 1: 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.
Document 2: 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.
Document 3: 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.
Document 4: Chili con carne: Chili con carne (] ; English: chili with meat ), commonly known in American English as simply "chili", is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. Geographic and personal tastes involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word "chili" applies only to the basic dish, without beans and tomatoes. Chili con carne is a frequent dish for cook-offs and is used as an ingredient in other dishes.
Document 5: Texas Pete: Texas Pete is a Louisiana-style hot sauce in the United States developed and manufactured by the TW Garner Food Company in Winston-Salem, North Carolina. The brand has 6, 12, and 24 ounce bottles with bright red sauce, flip top, and white and yellow label featuring the name in red and "Texas Pete," a red silhouette cowboy. Texas Pete is fairly mild, registering 747 on the Scoville heat scale. Its auxiliary branded Hotter Hot Sauce is claimed to be three times hotter than original Texas Pete. Texas Pete also makes a sautéed garlic hot sauce. In 2013, Texas Pete introduced the "Cha!" Sriracha sauce with the marketing slogan "Embrace your "Cha!ddiction." Sabor! by Texas Pete was released in 2016 as their Mexican style hot sauce.
Document 6: 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.
Document 7: Jalapeño: The jalapeño ( , , , ] ) is a medium-sized chili pepper pod type cultivar of the species "Capsicum annuum". A mature jalapeño fruit is 5 - long and hangs down with a round, firm, smooth flesh of 25 - wide. Depending on cultivar, it can have a wide range of pungency, with Scoville heat units of a few thousand to as high as 462,884 (Chiltepín cultivar). Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper. The Chile Pepper Institute is known for developing colored variations.
Document 8: Ro-Tel: Ro-Tel (stylized as Ro★Tel) is the brand name of a line of canned tomatoes and green chili. There are different varieties of Ro-Tel in varying degrees of hotness and spiciness. The brand was acquired by ConAgra Foods in 2000 from International Home Foods. Ro-Tel gets its name from its inventor, Carl Roettele, who started a family canning company in Elsa, Texas, in the 1940s. It is commonly used in making chili con queso, particularly with Velveeta.
Document 9: Salsa Lizano: Salsa Lizano, ("salsa" means "sauce" in Spanish), is a Costa Rican condiment developed in 1920 by the Lizano Company. It is now a product of Unilever. It is a thin, smooth, light brown sauce (akin to such condiments as HP Sauce or Worcestershire sauce).
Document 10: 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.
Document 11: Santa Fe Grande pepper: The Santa Fe Grande chile pepper, also known as "Yellow hot chili pepper" and the "Guero chili pepper", is a very prolific cultivar used in the Southwestern United States. The plants are resistant to tobacco mosaic virus.
Document 12: Pickapeppa Sauce: Pickapeppa Sauce is a brand name Jamaican condiment, the main product of the Pickapeppa Company, founded in 1921. It is made in Shooters Hill, Jamaica, near Mandeville. The ingredients (in order on the product label) are: cane vinegar, sugar, tomatoes, onions, raisins, sea salt, ginger, peppers, garlic, cloves, black pepper, thyme, mangoes, and orange peel, aged in oak barrels. The sauce is sweet, sour and mildly spicy. The company makes several variants of the sauce, including mango and extra hot Scotch Bonnet pepper varieties.
Document 13: 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.
Document 14: 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).
Document 15: Chili pepper: The chili pepper (also chile pepper chilli pepper, or simply chilli, from Nahuatl "chīlli" ] ) is the fruit of plants from the genus "Capsicum", members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.
ground_truth: guajillo chili