Pasilla Baijo Chile Pepper
It is mainly used as a dried pod or powder. The rich, smoky, mildly hot flavor is indispensable in mole sauces. "Pasilla" is a "little raisin" in Spanish, referring to the dark brown, wrinkled dried pod. It is called "chilaca" when fresh and it adds character to red chile enchilada sauce and other salsas. Peppers use quite a bit of water but prefer to be watered deeply and not too often. Harvest when peppers begin to turn green to dark brown.
The Pepper Chile Pasilla Bajio, 'Capsicum annuum', is as well called "chilaca" and "chile negro".
Current price: $1.69
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