Pepper Chile Pasilla Bajio/Chilaca HEIRLOOM Seeds

Pepper Chile Pasilla Bajio/Chilaca HEIRLOOM Seeds

Capsicum annuum

Item #0181

80 days from transplanting. 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.

This packet yields approximately 24 plants started indoors.

Seedling Image

Days to Emerge:
10-25 days

Seed Depth:
1/4"

Seed Spacing:
Start indoors

Row Spacing:
2'-3'

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


When to sow outside: For mild climates only: 2 to 4 weeks after average last frost, 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 outside 2 to 4 weeks after average last frost, and when day and night temperatures are at least 70°F, and 55°F respectively. Mild Climates: Can also sow in late summer for fall/winter crop.

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.

Artist: Pat Fostvedt



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