Pasilla Bajio, also known as “chile negro”, adds rich, smoky flavor to Mexican dishes and sauces. Use dried in mole or adobo sauces and fresh in enchiladas or salsas. Strong, upright plants bear 8–10", slender, deep green peppers. Pasilla peppers have thin walls which wrinkle and darken to chocolate brown when dried. 85 days.
25 seeds per packet.