Pasilla Bajio Pepper, Heirloom Seeds

Pasilla Bajio Pepper, Heirloom Seeds — The Authentic Chilaca/Pasilla for Mole and Mexican Cuisine

Pasilla Bajio (Capsicum annuum) — called Chilaca when green, Pasilla when dried — is an essential ingredient in traditional Mexican cooking. The name means “little raisin” in Spanish, a nod to the dark, wrinkled appearance of the dried pod. Slender, 8–14 inch peppers ripen from dark green to brown with a spicy, smoky, rich flavor that is the backbone of authentic mole sauce and countless other Mexican dishes. Mild heat of 1,000–2,000 SHU with a great taste. Dries beautifully. 70–80 days from transplant.

Why Grow Pasilla Bajio?

• Essential for authentic mole sauce — the traditional Mexican Chilaca/Pasilla
• Spicy, smoky, rich flavor — complex and deeply satisfying dried or fresh
• 8–14 inch slender pods — ripen dark green to brown
• Mild heat — 1,000–2,000 SHU — flavorful without overwhelming heat
• Dries beautifully — excellent for seasonings and dried chili dishes
• Open-pollinated heirloom — save seed year after year

Growing Notes

Start indoors 8–10 weeks before last frost. Transplant outdoors after frost danger has passed, spacing plants 18–24 inches apart in full sun. Water consistently. Harvest green (Chilaca) for fresh use or allow to ripen to brown (Pasilla) for drying. 70–80 days from transplant.

Days to maturity: 70–80 days
Heat level: 1,000–2,000 SHU (mild)
Pod size: 8–14 inches, slender
Type: Heirloom, Open-Pollinated, Non-GMO, Annual
Sun: Full sun
USDA Zones: 3–12