It’s Spanish name may mean “little raisin”, but the pasilla pepper is far from tiny, both in size and popularity.
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Pasilla Bajio means "little raisin", but it's also called Chilaca or Chilie Negro. Pasilla Bajio has a wrinkled, raisin-like surface. When eaten dried, Pasilla Baji the taste resembles a raisin with a sweetness that is reminiscent of cocoa and berries.
Pasilla Bajio is a very mild chilli - in fact it may be as mild as a normal bell peppers - but the chili pepper has usually matured for a long time, and they give them a heat equal to a mild Jalapeño.
They ripen from dark green to dark brown.
In Mexico Pasilla Bajiao is used both when unripe and green and when ripe and dark brown. The green Pasilla Bajiao is used as pepper bells, while the ripe chili pepper is often dried and used in various Mexican sauces.
If dried Pasilla Bajiao must be stored in an airtight container. They will keep for up to year.
As with other chilies, you should germinate your Pasilla Bajio seeds indoor from March. Around June, you can move your small plants into the greenhouse or into a warm and sunny windowsill.
The plants are 60-90 cm tall, and the peppers will be 15 to 20 cm long.
Heat: 2 (Scoville: 1000-2500)