Pasilla (Chilaca) Bajio Chilli Seeds (10 seeds)

Pasilla (Chilaca) Bajio

Heat: Mild (1,000 SHU)

85 Days. A cornerstone of Mexican cuisine, Pasilla Bajio is a Capsicum annuum known fresh as Chilaca and dried as Chile Negro — "little raisin" — a name that perfectly captures the deep, wrinkled brown-black skin of the dried pod. The long, narrow fruits reach 15–20 cm and ripen from dark green to a deep brown-black, developing a rich, earthy complexity when dried that makes them one of the holy trinity of chiles used in traditional mole alongside dried ancho and brown poblano peppers. Equally useful fresh in enchilada sauces, salsas, and roasted vegetable dishes.

Prolific plants reach 90 cm and thrive in full sun with warm conditions and fertile, well-drained soil. Best supported with a stake or cage to handle the weight of the long pendant pods.

Part of the holy trinity of Mexican chillies used in traditional mole, alongside Brown Poblano or San Luis Poblano (Ancho when dried) and Guajillo. For a spicier version try Chile de Árbol.

Harvest: Pick dark green for fresh use, or allow to ripen fully to deep brown-black for drying.
Flavour: Earthy, smoky, and raisin-like with mild heat and rich depth.

10 seeds