Called chilaca in the fresh form, and pasilla bajio as a dried pepper. The rich, smoky, mildly spicy flavor is indispensable in mole and adobo sauces.
Pasilla means "little raisin" in Spanish, referring to the dark brown, wrinkled, dried form of the chilaca pepper. Fresh chilaca adds character 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 InfoNarrow, cylindrical pods up to 10" long by 1" wide; dark green maturing to dark brown. 'Pasilla Bajio'/'Chilaca' is a mild pepper at 1,000–2,000 Scoville heat units.
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 daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: May be sown in late summer for fall/winter crop.
For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.