Guajillo or chile guaco is a landrace variety of chile pepper of the species Capsicum annuum, and is the second-most commonly used dried chili in Mexican cuisine after anchos, the dried form of poblano chilies, with SHU of 5,000. The red / orange colour is typical for Guajillo. 

Habanero Jaguar is the famous orange chili with a fruity, citric and very spicy flavor. It can complement any type of seafood, as well as pizza, burgers, tacos, and quesadillas, with a  hotness measured of 350,000 SHU. Among hot peppers, it is one of the most famous, especially because its heat is very intense and lasts a long time. The Capsicum Chinense species, to which the habanero chili belongs, encompasses some of the hottest varieties of chilli. 

The seasoning (2g habanero + 7g guajillo) is mixed with 250 ml spanish virgin olive oil.