Bajio Pasilla Pepper is a type of pepper used in Mexican cuisine. It is used both as a fresh pepper (chilaca) or dried (pasilla). The peppers are 6-9″ long and 1″ wide at maturity. When mature the peppers turn from dark green to a dark brown.
Bajio Pasilla Peppers are a mildly hot pepper (1,000-2,500 Scoville) when picked green and immature and used to make salsas. They get hotter as they mature. When harvested at maturity they are usually dried to use along with ancho and guajillo peppers to make mole sauce. The flavor is described as pleasant and hints of almost berry-like sweetness with a rich, smoky overlay.
Being sensitive to the cold, planting should be delayed until the danger of frost is past in the spring. Ideal temperatures are 70-80F during the day, and 60-70F at night. Peppers set satisfactory crops when temperatures are between 65-80F and the soil is well-supplied with moisture. Avoid a soggy, water-logged soil condition when growing peppers.
Plant in full sun 18″ apart. Bajio Pasilla grows 12″ tall and 16″ wide.
Water plants thoroughly after transplanting. Avoid planting under conditions that will stunt the plants and lead to poor production, such as cold weather, lack of sufficient soil moisture, or lack of sufficient fertilizer. Water deeply but not too often, about 1-2 times a week.
We grow Bajio Pasilla Peppers in our #4 Charley’s Veggies category (#4 round pots packed 10 per flat).