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  • product-316

Pasilla Bajio Chilaca Pepper Seeds

"Used for making authentic mole sauce"

Sun: Full Sun

Days to Maturity: 80 - 90 Days

Scoville Heat Units (SHU): Mild 1,000 - 2,500

Heirloom: Yes

Packet: 25 Seeds

Price: $2.49

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Summary / History

HEIRLOOM - Native to the Puebla region just south of Mexico City, the Pasilla Bajio Chilaca pepper was first cultivated by ancient Mesoamerican civilizations. Archaeologists and radiocarbon dating show they had been growing in this region for over 6,000 years. The "Bajio" in its name refers to El Bajio, the fertile, mountainous plateau that is the industrial and agricultural heartland of Mexico; this is where the pepper has historically been heavily cultivated. Native people used both the fresh (chilaca) and dried (pasilla) versions of this pepper in early sauces. During the chilaca phase, the peppers are harvested and used in fresh salsas or roasted in local Mexican markets. During the pasilla phase, the peppers are allowed to fully mature to a dark brown and dry out, which is then used to create authentic mole and adobo sauces. Pasilla translates to "little raisin" in Spanish, appropriately named because the dried peppers became wrinkled like a raisin and took on a naturally sweet, earthy, and slightly raisin-like aroma. The pasilla, in combination with ancho and guajillo peppers, form the "holy trinity" of dried chilies used to craft authentic mole sauces.

Plant Characteristics

Pasilla Bajio Chilaca peppers are mildly hot, heirloom Mexican peppers that are known for their rich, smoky, and slightly sweet (raisin-like) flavor. They start dark green and ripen to dark brown, sometimes almost looking black in color. The thin-walled peppers are 6 to 10 inches long, 1 inch wide, and slightly curved. Measuring between 1,000 and 2,500 on the Scoville (SHU) scale, they bring depth to sauces and stews without sharp heat. Their heat is around the same as a poblano or a mild pepperoncini. When used fresh (chilaca), they are most often roasted and peeled for enchiladas or diced into fresh salsas. When dried (pasilla), they become a staple for mole sauces and table adobos. With a sturdy, branching, and highly productive habit, the compact plants grow between 24–36 inches in height, making them well-suited for container gardening. Plants boast natural resistance to Tobacco Mosaic Virus (TMV).

    • Quick Facts

    • Botanical Name: Capsicum Annuum


    • Life Cycle: Annual/Perennial


    • Light Requirement: Full Sun


    • Planting Season: Warm Season


    • Plant Type: Mild 1,000-2,500 Scoville (SHU)


    • Features: Heirloom, Container Garden, Tobacco Mosaic Virus (TMV) Resistant


    • Fruit Size: 6-10 Inches Long


    • Days to Maturity: 80-90 Days


    • Plant Spacing: 18-24 Inches


    • Planting Depth: 1/4" or 0.25" Inch


    • Sowing Method: Start Indoors, Direct Sow


    • Cold Stratification: No


    • Hardiness Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13


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