Pasilla Bajio Hot Pepper Seeds – Mexican Mole Chili (Capsicum annuum)

Pasilla Bajio Hot Pepper – Mexican Mole Chili

Capsicum annuum | Annual | 80–89 Days to Maturity

The Pasilla Bajio — meaning “little raisin” — takes its name from its signature wrinkled skin and its centuries-long role in traditional Mexican mole sauces. This elongated, glossy, heart-shaped chili matures to a deep brownish-black, developing an earthy, complex flavor with spicy, smoky, and bright aromatic notes that deepen further when dried. When dried, the Pasilla Bajio (also known as the dried Chilaca chile) becomes a cornerstone ingredient for authentic mole negro, pipian, and enchilada sauces. A highly versatile culinary chili with 1,000–2,500 SHU and approximately 4,000 seeds per ounce.

Plant Details

• Species: Capsicum annuum
• Type: Mexican Hot Chili / Mole Pepper (Pasilla / Chilaca)
• Days to Maturity: 80–89 days from transplant
• Fruit Shape: Elongated, heart-shaped, glossy
• Color at Maturity: Deep Brownish-Black
• Heat Level: Mild to Medium – 1,000–2,500 SHU
• Seed Count: ~4,000 seeds/oz
• Growing Environment: Garden plots, raised beds, greenhouses

Safe Handling

Wear gloves when handling seeds and fruits. Wash hands thoroughly even after removing gloves. Avoid touching eyes or sensitive areas.

Soil & Water

Plant in fertile, well-drained soil enriched with organic matter; target pH 6.0–6.8. Water consistently; apply soaker hoses during hot, dry spells. Mulch around the base for moisture retention and temperature regulation.

Planting & Growing Tips

• Optional: soak seeds in room-temperature water for up to 24 hours to speed germination.
• Start seeds indoors 8 weeks before the last expected frost; sow ¼ inch deep in organic seed-starting mix.
• Maintain 80–85°F (27–29°C) soil temperature; a seedling heat mat is recommended. Germination: 1–4 weeks.
• Transplant outdoors after all frost danger has passed; harden off gradually over 1–2 weeks.
• Container growing: 5-gallon pots or larger.

Harvest & Culinary Tips

• Harvest at the dark, mature stage for maximum flavor complexity.
• Roasting intensifies Pasilla’s earthy, smoky flavor profile — excellent paired with cheeses, herbs, and other dried chiles.
• Dry mature pods whole to make authentic dried Pasilla for mole negro and pipian sauces. Dried peppers become hotter and more intensely flavored.
• Freeze fresh to extend shelf-life; do not use for traditional spicy chocolate mole (which requires guajillo chile).
• Use garden scissors to cut cleanly from stems; pick regularly to encourage continued production.