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What Are These?

Like the subject asks -- What have I grown here? They are not hot.

IMG_1358.jpg


Many thanks,
-= Mark =-
 
Looks like Pasilla Bajio.

When fresh, this pepper is called 'Chilaca' it is also known as 'Chile Negro' or Mexican Negro. These 8 to 10 inch long cylindrical peppers are thin walled and start off dark green before ripening to dark brown (75-80 days). They have less than 250 Scoville units and are mainly used dried for their rich, smoky flavoring in sauces. Plants are tobacco mosaic virus (TMV) resistant.
 
Silver_Surfer said:
Sounds like they would be ideal to powder and blend with some super hot varieties.

That's what I have done with most of my Aji peppers. 10-12 with some onion, garlic, powder and a few super hots and you have a dust that is tasty and spicy.
 
Thank you to all!

The ones in the picture are now hanging up underneath my patio cover. I am going to leave the ones still on the plant to ripen before drying them.


-= Mark =-
 
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