Pasilla Bajio chili / Pasilla Negra chili pepper seeds
Pasilla Bajio originates from Mexico where it is dried and used in an arsenal of different sauces, moles, and salsas. Equally, you can also make chili Rellenos with these. It is quite seriously one of the most utilized and best chilis in Mexican cuisine. While growing, each chili is a dark green and as it reaches maturity will turn brownish-red. This has earned it other names such as chili negro (dark chili) or Pasilla which translates to "little raisin" as it will also wrinkle when it starts to dry. These chilis will reach an average of 8-10 inches in length. They have a natural smokey flavor that only intensifies as it matures.
These do well in pots, at least a 5 gallon, but anything over 5 gallons will assist the chili in producing bigger, and more chilis. The Scoville unit can range from 1000-2500, similar to the jalapeno. Each plant can reach 3-5 feet tall.
Seed count:20
Botanic name:
Capsicum annuum
Plant spacing:
18" - 24"
Color:
These chilis will be dark green or bright red depending on your harvest time preference
Sowing depth:
1/4"
Sun requirements:
Full sun
Utilization:
Pasilla Bajio chilis can be enjoyed chopped up in Latin cuisine or dried and ground for moles and suaces.
Frost hardy:
No
Maturity days:
50-60 for green chilis
70-80 for red chilis
Life cycle:
Perennial
Can I start indoors:
Yes
Container friendly:
Yes
Other names:
Chilaca, Chili Negro, Raisin Chili, Mexican Negro Chili
Scoville Units:
1000k - 2500k
Growing Instructions:
Indoor Seed Starting
Gather Your Supplies:
- High-quality seed starting mix
- Seed trays or small pots
- Chili and pepper seeds of your choice
- Germination mat or heat mat
- Grow lights (if natural light is insufficient)
- Labels and a pen for plant identification
Sow the Seeds:
Fill your trays or pots with damp seed starting mix.
Make small indentations about ¼ inch deep. Place a couple of seeds in each hole.
Gently cover the seeds with a thin layer of mix and mist with water.
Provide Consistent Warmth:
This is the most important aspect! Chili and pepper seeds germinate best with soil temperatures between 75-85°F (24-29°C).
Place your seed trays on the germination mat to maintain the optimal temperature.
Maintain Moisture:
Keep the soil consistently moist, but not waterlogged. Use a spray bottle to mist the soil.Consider placing a humidity dome or plastic wrap over the trays to retain moisture.
Provide Light:
Once the seedlings emerge, provide them with plenty of light.
If using grow lights, keep them a few inches above the seedlings, adjusting their height as they grow.
Outdoor Seed Starting:
Timing is Crucial:
Peppers and chilies thrive in warm weather. Start your seeds outdoors only after the last frost risk has passed, and soil temperatures remain consistently warm.
Prepare the Soil:
Choose a sunny, well-drained spot in your garden.
Amend the soil with compost to boost its fertility.
Direct Sow Your Seeds
Follow the seed packet instructions for spacing.
Sow the seeds at the recommended depth and cover them lightly with soil.Water them thoroughly.
Hardening Off (For Indoor-Started Plants):
Before transplanting indoor-started seedlings outdoors, gradually acclimate them to outdoor conditions over a period of 7-10 days.
Start by placing them in a sheltered spot with partial shade for a few hours daily. Gradually increase their exposure to direct sunlight and wind.
Additional Tips:
Spacing: Plant spacing will vary depending on the chili or pepper variety. Research the specific needs of your chosen varieties.
Drought Tolerance: While chili and pepper plants are relatively drought tolerant, they will perform best with regular watering, especially during flowering and fruiting.
Container Growing: Chili and pepper plants thrive in containers. Choose a pot that's appropriately sized for the mature plant.
