I got seed for this pepper from, I think it was Reimer, as Chili negro. It is smooth skinned and shaped completely differently form the standard chilaca/pasilla. It is also a mild chocolate/mahogany in color when ripe.
I don't see how/where to post a picture but the picture in the very top of the page in this link is it. http://www.oaxaca-re...les-pasilla.htm
The question is how to use it, some info I read says it is used dry and some say it is smoked. Has anyone here grown it that can please tell me what how it is that I need to handle it?
Craig
I don't see how/where to post a picture but the picture in the very top of the page in this link is it. http://www.oaxaca-re...les-pasilla.htm
The question is how to use it, some info I read says it is used dry and some say it is smoked. Has anyone here grown it that can please tell me what how it is that I need to handle it?
Craig