Hot Pepper
Capsicum annuum 'Pasilla Bajio'

Family: Solanaceae (so-lan-AY-see-ee) (Info)
Genus: Capsicum (KAP-sih-kum) (Info)
Species: annuum (AN-yoo-um) (Info)
Cultivar: Pasilla Bajio
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Height:

24-36 in. (60-90 cm)

Spacing:

18-24 in. (45-60 cm)

Sun Exposure:

Full Sun

Heat (Pungency):

Hot (5,000 to 30,000 Scoville Units)

Fruit Shape:

Tapered

Twisted

Fruit Size:

Medium (4" to 6" in length)

Fruit Color:

Green changing to red

Disease Resistance:

Unknown - Tell us

Seed Type:

Open-pollinated

Heirloom

Usage:

Fresh (salsa, salads)

Roasting

Drying

Other details:

Unknown - Tell us

Soil pH requirements:

5.6 to 6.0 (acidic)

6.1 to 6.5 (mildly acidic)

6.6 to 7.5 (neutral)

Propagation Methods:

From seed; sow indoors before last frost

Seed Collecting:

Allow unblemished fruit to ripen; clean and dry seeds

Properly cleaned, seed can be successfully stored

Days to Maturity:

Late (more than 80 days)

Foliage Color:

Unknown - Tell us

Bloom Characteristics:

Unknown - Tell us

Water Requirements:

Average Water Needs; Water regularly; do not overwater

Where to Grow:

Suitable for growing in containers

Regional

This plant has been said to grow in the following regions:

Ceres, California

Laguna Beach, California

West Hills, California

Longmont, Colorado

Jacksonville Beach, Florida

Keystone Heights, Florida

Dacula, Georgia

Pittsburgh, Pennsylvania

Sioux Falls, South Dakota

Houston, Texas

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Gardeners' Notes:

5
positives
1
neutral
0
negatives
RatingContent
Positive

On Oct 12, 2014, elsutor from Penn Hills, PA wrote:

In my sunny Pittsburgh, PA, yard, these umbrella-shaped plants grew to almost four feet in height, and they were just covered in scads of leathery, narrow, dark peppers. I started them in April for planting out in May. It took these plants a long time to put out flowers in comparison to my other varieties, because they were busy growing to staggering heights! Once they started to blossom and fruit, there were multitudes of peppers forming in no time. My largest harvest didn't come until the first week of October when frost threatened. Many were still green, but tasty nonetheless. To ensure a better harvest of fully ripe pods, I will be starting them a month earlier this coming season.

I used a few handfuls in my first pot roast of the fall season, which was placed on... read more

Positive

On Nov 29, 2012, DanCarmona from Fort Wayne, IN wrote:

Pasilla Bajio
Capsicum: Annuum
Origin: Mexico
PI: 593534
Scoville units: 250
Blossom end shape: pointed
Fruit position and shape: pendant, elongate
Fruit size and color: 8 >10" green > dark brown
Calyx shape: cup shaped, toothless
Flower: erect, stellate, small
Petals/Spots: white/none
Filament color: white
Anther color: blue
Habit: sturdy, tree-like bush
Stem: smooth
Leaves: green, medium, glabrous
Germ. Time: 1 wk > 2 mo.
Maturity: 75 days
Plant height: 24-36"
Taste: .
Uses:·
When fresh, this pepper is called 'chilaca;' it is also known as 'chile negro.' 8 to 10 inch long cylindrical peppers are thin walled, and dark green ri... read more

Positive

On Dec 4, 2011, donnyczech from Sioux Falls, SD (Zone 4b) wrote:

I successfully grew this large plant in 2011. It produced well with good tasty fruit. Will grow again in 2012.

September 2, 2013 - these plants are growing like crazy. They are great dried and powdered. Very tasty.

Positive

On Nov 24, 2008, CurtisJones from Longmont, CO wrote:

From your friends at Botanical Interests: The Pasilla Bajio offers a rich, smoky, mildly hot flavor to many dishes. It is also called “chilaca” and “chile negro”. The name, “Pasilla” means “little raisin” in Spanish, referring to the dark brown, wrinkled dried pod. It is called “chilaca” when fresh and adds character to red chile enchilada sauce and salsas. When used as a dried pod or in powder form, it is a very flavorful ingredient in many mole sauces.

Positive

On Nov 26, 2004, beclu727 from Dacula, GA (Zone 7b) wrote:

Bought seeds of Pasilla Bajiou in spring 2003. This plant has lots of 4-6 inch long peppers, a little hotter than a jalapeno and smokier flavor. Good for Chili and hot salsa. Plants get tall so need staking.

Neutral

On Nov 2, 2004, Farmerdill from Augusta, GA (Zone 8a) wrote:

A 78 day heirloom chili.