Chile Pasilla pepper (C. annuum)

Pasilla Chili Pepper - Chilaca (C. annuum): Pasilla refers to the dried form of the Chilaca chili pepper. This traditional variety is also used fresh, still green, for sauces such as the famous enchilada. Dried, however, it is an important ingredient in the most iconic Mexican sauce: Mole. Growing requires no special care; the plants are hardy and tolerate full sun well, but they clearly do not like low temperatures. If the season is short, start in March in a heated seedbed (25°C). In the central and southern regions, a greenhouse is more than sufficient for sowing, and you can extend sowing until June. Production is abundant and early; within 85 days of transplanting, you will have plants about a meter tall that will produce abundant produce. Harvest frequently to stimulate production. Like most Mexican capsicums, they are suitable and easy to dry and therefore preserve. The peppers are elongated, about 15 cm long and a couple of cm in diameter. They are slightly spicy with a sweet flavor when fresh and a rich, smoky flavor when dried. Their Scoville rating is mild, ranging from 1,000 to 2,000. A must-have for anyone who loves Latin cuisine.