How hot is the Pasilla Bajio pepper?
Pasilla Bajio is mild, about 1,000-2,500 Scoville units, with a rich, raisiny flavor. Dried, it becomes the true pasilla or chile negro.
What is Pasilla Bajio used for?
Its long, slender pods are usually dried and ground for mole, sauces and marinades, adding deep, smoky-sweet notes. It is a cornerstone of authentic Mexican cuisine.
When do I start Pasilla Bajio seeds?
Sow indoors 8-10 weeks before last frost, 1/4 inch deep in warm soil near 80F. Transplant outside after frost when nights stay above 55F.
How long until Pasilla Bajio matures?
This variety needs a long season, about 80-90 days from transplant to ripen dark brown. Let pods fully ripen before drying for best flavor.
What conditions does it prefer?
Grow in full sun with plants 18-24 inches apart in warm, well-drained soil. It performs best in USDA zones 5-11 with a long, warm summer.
How many seeds are in the packet?
The packet holds about 75 Pasilla Bajio seeds. They are heirloom, non-GMO and ideal for making your own dried chiles.
What's the difference between chilaca and pasilla?
Chilaca is the fresh pod; pasilla is the same pepper once dried.
How long do the seeds last?
Stored cool, dry, and sealed in the original packet, the seeds stay viable for a couple of years or more, with the best germination in the first year or two.
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