Chilaca - Pasilla
Capsicum annuum
 Chilaca - Pasilla
 |
Seed #630 |
 |
When the Chilaca pepper is dried it is known as chili pasilla (little raisin). When the Chilaca pepper is fresh dark green to brown color it is called pasilla bajio or chili negro. These peppers are 8-10” long and mildly hot. Smoky rich flavor when dried and used in salsa, mole and adobo sauces.
- Warm season annual
- Approx. 90-100 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 70-75 days
- Planting season: Late spring/early summer
For quantities greater than 500 lbs, or for special requests such as seed treatment, ask us for a price quote on this variety.
Cultivation: Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence (75-80ºF minimum). Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/early summer in a very warm and sunny location (soil temperatures at least above 60ºF). Fertilize as needed. Too much nitrogen will produce lush foliage and few fruits. Harvest the green fruits directly from the plant. To dry red ripe peppers, cut branches, remove leaves and hang until fruit is dry.
Germination
Temperature |
Seed
Depth |
Seed
Spacing |
Thin
To |
Row
Distance |
| 80-90°F |
1/4-1/2" |
2/4" |
18-24" |
24-36" |
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Use in salsa, mole and adobo sauces.
| 
