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Pasilla Bajio

I get a very mild, earthy, raisony/licorice like flavor from pasillas, and the bajio type seems to be even extra mild
 
They are part of the holy trinity of mexican peppers.
I love chilacas(especially when dried into pasillas) but I've had better varieties which seemes to have more heat, flavor, and better production. Next season I hope to try several versions side by side for a true, real-time comparison.
 
I grew these a few years ago with seed from Totally Tomatoes. It was a very dry year and they out performed everything except the Early Jalapenos. They surprised me in that they were about as hot as a cayenne, but that may have been due to the drought. For some reason I haven't grown them again even though I remember enjoying them?
 
Chilaca:
Also makes the best shooters ever

chilaca2-1.jpg




Pasilla= little rasin in Spanish and tastes like it sounds:
Used in moles and for many kinds of flavoring

pasilla.jpg
 
they have a strange dried fruit taste. if you're going to use them in raw form pull them when they are lighter green. for sauces go for the greenish black ones. they are on e of the strangest tasting peppers but very very little heat. best for mexican mole sauces.
 
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