Description
This mildly hot, smoky pepper (1,000-2,500 SHU, medium heat) is used for making Mexican mole sauces. 8-10” green-black peppers with thin walls. The unusual name means “little raisin” in reference to its appearance. Can be used dried or fresh.
Pepper Hot – Pasilla Bajio (Chile Negro) – Caspsicum annuum
Soil & Water: Peppers require deeply-worked, well-drained soil with plenty of added organic matter and a pH of 6.0-6.8. Water deeply, but don’t over water.
Planting & Growing: Start seeds indoors 8 weeks before the last frost. Direct seeding is not recommended. Stake to keep fruit off the ground and mulch for disease and weed control.
Harvesting & Storage: Harvest the first fruits early to encourage continued production through the season. Cut (don’t pull) the fruit from the stems.
Soil Temperature: 80-85F
Planting Depth: 1/4″
Germination: 14-28 Days
Height At Maturity: 12-32”
Days To Maturity: 70-80 Days
Sun/Shade: Full Sun
Spacing After Thinning: 18-24″
Approx Seeds per Pack: 25
Product image via: Park Seed, Sandia Seed Company
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