Pasilla Bajio

Mild Heat

Pasilla Bajio peppers are native to Mexico. The flavorful 8-to-10-inch fruit ripens from green to red, then dries to a wrinkled dark brown or nearly black color. Their name means “little raisin” in Spanish, a nod to its deep, complex flavor with earthy, smoky, woodsy notes; hints of raisin, prune, date, and bitter cocoa; and gentle warmth. Used in traditional Mexican cuisine, dried Pasilla Bajio joins Ancho and Mulato Isleño chiles to create the classic “holy trinity” for authentic deep-brown mole poblano. Also known as Chile Negro; the dried fruits are called Chilaca. Dried fruit can be ground for spice, used as an earthy rub for poultry, pork, or beef, or rehydrated and blended in pozole and tortilla soups for a raisin-like sweetness. Heirloom.

Heat level: 1,000 - 2,500 SHU

Plant height: 12 - 18 inches

Harvest: 80 - 90 days from transplant

25 seeds

Did you know? Humidity can reduce the viability of pepper seeds over time, causing  seeds to stagnate. That’s why every seed pack includes a silica gel packet to help keep the seeds dry and fresh. To save seeds for next year, place the seed packet and silica gel packet together in a quart-size freezer bag, seal it, and store it in the refrigerator. Do not freeze. 

Share your pepper photos or favorite pepper recipe—and get free seeds!

Pepper photos: Please use photos on the Pequin pepper page as a guide. Submit one photo of your plant bearing fruit and another showing the pepper(s) in your hand. In return, you may choose any three seed varieties currently in stock. Exclusions apply.

Recipes: Submit your favorite pepper-dish recipe along with a photo of the finished dish and choose any three seed varieties currently in stock. Submit an authentic ethnic recipe to receive five seed packs. Exclusions apply.

Please send to: hotheadseedco@gmail.com