Scoville Heat Units: 250 - 3,999 SHU
Capsicum AnnuumPasilla (chile pasilla) or “little raisin” properly refers to the dried chilaca pepper, a popular Mexican chili pepper. The chilaca pepper, when fresh, is also known as pasilla bajio, or as the chile negro or “Mexican negro” because, while it starts off dark green, it ends up dark brown in color. It typically grows from 8 to 10 inches long.
Pasilla peppers are very popular in Mexican cuisine and cooking, particularly for making sauces like moles, table sauces and salsas. The peppers are also ground into a powder for similar uses or for use as seasonings. Many peppers in Mexico are dried for culinary purposes, earning an entirely new name because the flavors, characteristics and uses change completely.
Pasilla Bajio Peppers
Minimum 15 seeds per package.
The fruit is about 3 inches—almost the size of a peach—with a yellow rind and fruity-tasting white flesh. They start out green and then turn yellow as they ripen.
You can spot a perfectly ripe melon in the same way you would a mango. It should feel heavier than it looks and have a slightly sweet aroma. Press gently on the end furthest from the stem—this should be slightly soft. Most of mine pulled away from the vine very easily.