Pasilla Bajio brings the authentic taste of Mexican cuisine to your garden, translating to 'little raisin' in Spanish for its characteristic wrinkled, dark skin when dried. This compact pepper matures in just 75 days from transplant, producing abundant harvests of mild heat peppers (1,000-2,500 Scoville units) on upright plants reaching 12-18 inches tall. Hardy across zones 4-13, it transforms from green to red to deep brown, offering both fresh and dried culinary possibilities that have made it essential to traditional mole dishes.
12
Full Sun
Moderate
4-13
18in H x ?in W
—
High
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The explosive flavor of Pasilla Bajio peppers belies their modest heat level, delivering smoky, sweet complexity that elevates everything from salsas to enchilada sauces. These prolific plants reward proper care with generous yields of wrinkled-skin peppers that are equally valuable fresh or dried. Their compact 12-18 inch stature makes them perfect for containers, raised beds, or small garden spaces, while their heat tolerance ensures reliable production even in challenging summer conditions.
These versatile peppers excel fresh in salsas and sauces, but truly shine when dehydrated and ground into seasonings or rehydrated for rich mole dishes. Their mild heat and complex flavor profile makes them ideal for enchilada sauces, hot sauces where nuance matters more than fire, and any recipe calling for authentic Mexican pepper flavor without excessive spiciness.
No timeline data available yet for this variety.
Start seeds indoors 6-8 weeks before the last spring frost in seed starting mix or well-draining soil. Plant seeds 1/4 inch deep and maintain soil temperature between 80-90°F for optimal germination. Keep soil consistently moist but not waterlogged, checking moisture by inserting your finger below the surface. Seeds typically germinate in 7-10 days, after which plants can be moved to a cooler location for hardening off.
Transplant seedlings after all danger of frost has passed, spacing them 12-18 inches apart with rows 2-3 feet apart. Choose a garden location that hasn't hosted other nightshades recently to prevent disease carryover. Cover roots completely when planting and avoid placing hot pepper varieties near sweet peppers to prevent cross-pollination.
Harvest peppers around 75-89 days after transplanting when they reach full size and display vibrant green color with firm texture. These peppers can be enjoyed at multiple stages, from immature green to fully ripe red-brown with their characteristic wrinkled skin. Use clean garden shears or a knife to cut peppers from the plant, leaving a small stem attached to the plant. Always wear gloves when handling and wash hands immediately after harvesting due to their mild but present heat level.
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