Pasilla Bajio Chilaca peppers are a Mexican heirloom variety that brings authentic, complex flavor to your garden in just 80 days. These slender, dark peppers grow on compact plants reaching 24 to 36 inches tall and thrive in full sun with moderate water. Half-hardy and suited to warm climates, they're typically started indoors 8 to 10 weeks before your last frost date, then transplanted outside once soil warms to at least 70°F.
Full Sun
Moderate
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36in H x ?in W
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Moderate
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These peppers deliver the rich, smoky depth that makes Mexican cuisine distinctive. The plants stay reasonably compact, making them manageable even in smaller gardens, and they reward consistent care with a concentrated harvest around day 80. Starting them indoors gives you a head start in cooler climates, while gardeners in mild regions can even sow them in late summer for a fall or winter crop.
Pasilla Bajio Chilaca peppers are dried and used whole in traditional Mexican cooking, ground into rich chile powders, or roasted fresh for salsas and sauces. Their deep flavor makes them particularly valued for moles and other complex sauce work where their smoky character can shine.
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Start seeds indoors 8 to 10 weeks before your planned transplant date. Keep soil temperature between 70°F and 90°F for reliable germination, with 70°F as your baseline. This early head start is highly recommended for most climates.
Transplant seedlings outside 2 to 4 weeks after your average last frost date, once daytime temperatures consistently reach at least 70°F and nighttime temperatures stay above 55°F. Space plants 24 inches apart with 24 inches between rows.
Direct sowing outdoors is only recommended for mild climates. Sow 2 to 4 weeks after your average last frost date, when soil temperature is at least 70°F. In mild climates, you can also sow in late summer for a fall or winter crop.
Peppers reach maturity around 80 days after transplanting. Harvest them when fully developed; they can be picked green or left on the plant to mature to their darker, richer color. Most Mexican cooks prefer them at their darkest stage for maximum flavor intensity when drying or cooking.
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