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.

Days to Maturity: 80 days from transplanting

Family: Solanaceae, Nightshade family, includes tomatoes, potatoes, petunias, nicotiana, Chinese lantern, and eggplant.

Type: Under 5000 Scoville Units, Chile Pepper (Learn more)

Native: Americas

Hardiness: Frost-sensitive perennial grown as an annual

Exposure: Full sun

Plant Dimensions: 24"–36" tall

Variety Info: 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.

Attributes: Tobacco Mosaic Virus Resistant, Frost Sensitive, Good for Containers

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 daytime temperatures are at least 70°F, and nighttime 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: ¼"

Seed Spacing: Start indoors

Row Spacing: 24" ‒ 36"

Thinning: Start indoors, plant seedlings 18" ‒ 24" apart outside

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.