Photo by Melody
Are you ready? It's time for our 14th annual photo contest! Enter your best pictures of the year, for a chance to win a calendar and annual subscription here. Hurry! Deadline for entries is October 21.

PlantFiles: Hot Pepper
Capsicum annuum 'Pasilla Bajio'

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

» View all varieties of Peppers

4 vendors have this plant for sale.

16 members have or want this plant for trade.

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:
Average Water Needs; Water regularly; do not overwater
Suitable for growing in containers

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)

Click thumbnail
to view:

By beclu727
Thumbnail #1 of Capsicum annuum by beclu727

By chimayo
Thumbnail #2 of Capsicum annuum by chimayo

By chimayo
Thumbnail #3 of Capsicum annuum by chimayo

Profile:

5 positives
1 neutral
No negatives

Gardeners' Notes:

RatingAuthorContent
Positive elsutor 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 a thick layer of various fresh cherry tomatoes and onions, then covered in wine-- it was delicious! The peppers added a whole new dimension that was just fabulous. I dehydrated most of the peppers and will be using them in soups and stews all winter. This was my first time growing a pepper that is better dried or cooked than fresh, and I am already seed shopping for more such varieties for next year!

Highly recommended.

Positive DanCarmona 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 ripening to dark brown. They have less than 250 Scoville units and are mainly used dried for their rich, smoky flavoring in sauces. Plants are tobacco mosaic virus resistant.

Positive donnyczech 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 CurtisJones 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 beclu727 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 Farmerdill On Nov 2, 2004, Farmerdill from Augusta, GA (Zone 8a) wrote:

A 78 day heirloom chili.

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



We recommend Firefox
Overwhelmed? There's a lot to see here. Try starting at our homepage.

[ Home | About | Advertise | Media Kit | Mission | Featured Companies | Submit an Article | Terms of Use | Tour | Rules | Privacy Policy | Contact Us ]

Back to the top

Copyright © 2000-2014 Dave's Garden, an Internet Brands company. All Rights Reserved.
 

Hope for America