Description
Pasilla means “little raisin” in Spanish, referring to the dark brown, wrinkled, dried form of the chilaca pepper. Fresh chilaca adds depth to red enchilada sauce and salsas. The dried pod or pasilla is a flavorful and important ingredient in traditional mole sauce. 1,000-2,000 Scoville heat units (mild). Plants are tobacco mosaic virus resistant.
Variety
Narrow, cylindrical pods up to 10″ long by 1″ wide; dark green maturing to dark brown. ‘Pasilla Bajio’ is a mild pepper at 1,000-2,000 Scoville heat units.
Days to Maturity: 80 Days From Transplanting
Family: Solanaceae, Nightshade family, includes tomatoes, potatoes, petunias, nicotiana, Chinese lantern and eggplant
Type: Under 5,000 Scoville Units, Chile Pepper
Native: America
Hardiness: Frost-Sensitive Perennial Grown as an Annual
Exposure: Full Sun
Plant Dimensions: 24″-36″ Tall
Attributes: Tobacco Mosaic Virus Resistant, Frost Sensitive, Good for Containers
Sowing
When to Sow Outside
For Mild Climates Only: 2 to 4 weeks after your average last frost date, when soil temperature is at least 70°F.
When to Start Inside
Recommended. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°-90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date and when day time temperatures are at least 70°F and night time temperatures are at least 55°F. Mild Climates: Can also sow in late summer for fall/winter crop.
Days to Emerge: 10-25 Days
Seed Depth: 1/4″
Seed Spacing: Start Indoors
Row Spacing: 24″-36″
Thinning: Start Indoors, Plant Seedlings 18″-24″ Apart Outside
Growing
Harvesting
Harvest when 6″-10″ long and when peppers are dark brown. When harvesting, take care to avoid touching the interior of any broken peppers as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers.
Specifications
Type: Conventional
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