Pasilla Bajio Hot Pepper Seeds For Planting (Capsicum annuum)

Description

Pasilla Bajio peppers (Capsicum annuum 'Pasilla bajio') is one of the "holy trinity" of peppers used in traditional mole sauces, along with anchos and mulatos. Spanish for "little raisin," the pasilla bajio is known as chilaca in its immature green stage; at maturity, it also goes by the names achocolatado, chile negro, and Mexican negro.

Pasilla Bajio Pepper Characteristics

Pasilla Baijo plants average 24 to 30 inches tall and 16 inches wide. They produce a high yield of slightly curved fruits that grow about 6 to 7 inches in length. They start as green peppers, then mature through red to a deep brown color, reaching maturity in about 85 days. When fully mature and dried, they look and smell like raisins.

Pasilla bajio peppers are mild, rating between 1,000 and 2,000 Scoville units, much like poblanos and about eight times milder than jalapeños. When harvested in their young, green state, they are even milder, with a heat as low as 250 Scoville units. Growing conditions also impact the intensity of the peppers' heat -- with less water and fertilizer, the fruits grow hotter.

These peppers may be vulnerable to spider mites and aphids, although organic pesticides help control the pests. In fact, onions planted near the peppers will repel the aphids. While pasillas are resistant to tobacco mosaic virus, they can be susceptible to fungal infections.

Pasilla Bajio Nutrition and Uses

Pasilla bajio peppers are rich in Vitamin C, iron, niacin, and magnesium. They also provide moderate amounts of Vitamins B1, B2, and D.

In addition to their traditional use in mole sauces, Pasillo bajios are delicious roasted and chopped into salsas or pureed into enchilada sauces. Add them to soups, or stuff them with meat or cheese, dip them in an egg batter, and fry them for chiles rellenos.

This roasted salsa is delicious with tortilla chips, spooned over eggs, or used as a sauce for chicken enchiladas or a dip for quesadillas.

Broil six pasillo bajio peppers with two cloves of garlic and half a medium onion for 5 to 7 minutes or until the skin begins to char. Cover them with a towel and let them steam for 5 minutes, then remove the charred skin, stems, and seeds. Place everything in a molcajete or blender and process them with a small amount of water to the chunkiness you prefer. Add a pinch of salt and pepper before serving.

Note: Like with all hot peppers, wear gloves when working with pasillo bajio peppers, and wash your hands thoroughly before touching your face or eyes.