Pasilla Bajio

Family: Solanaceae Mildly Hot Pepper

A slow-building warmth with a smoky, raisin-like depth—Pasilla Bajio peppers hang in the garden like dark lanterns, their skins ripening from glossy green to a velvety, near-black brown.

The pods are long and gently tapered, with a supple, medium-thick flesh that turns wonderfully aromatic when dried or gently roasted, and it shines in salsas, adobo-style sauces, and chile-forward seasonings. For home gardeners, it’s a rewarding 75-day crop that delivers bold flavor and a striking, elegant silhouette from summer into early fall.

Light: Full SunMaturity: 75 DaysHabit: Bush

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 3rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Pasilla Bajio’s heat shows up late—more ember than flare—so it’s ideal for sauces you want to simmer without biting back. The near-black, raisin-smoky flavor blooms when roasted or rehydrated, giving your adobo or salsa a velvety, complex chile backbone.

Best Uses

char-and-peel for salsa roja with lingering chile heat
reconstitute and blend into chile adobo or braising sauce
gently roast then grind into a smoky seasoning for meats and stews
dry and crumble for long-cooked beans, pozole, and chile-forward marinades

Flavor Profile

slow-building heat smoky raisin-like depth earthy, cocoa-adjacent warmth supple pod flesh that turns aromatic when dried or roasted

Kitchen Pairings

lime garlic smoked pork dark chocolate/cocoa tomatoes masa harina

Frequently Asked Questions

What pest or disease commonly affects Capsicum annuum (Pasilla Bajio), and how can I treat it?

Watch for pepper maggots and thrips; thrips often show as silvery stippling on leaves and new growth that curls. For maggots, remove and destroy infested fruits early and use yellow sticky traps to reduce adult activity. If you see fungal leaf spots or gray mold in humid weather, improve airflow (space plants and avoid wetting foliage) and remove infected leaves promptly; if it’s spreading, use a labeled fungicide for edible peppers following the package directions.

How often should I water Pasilla Bajio during the main growing phase?

During flowering and fruit set, keep the soil consistently evenly moist—water deeply about 1–2 times per week, but adjust to weather so the top 1 inch of soil dries slightly between waterings. Mulch around the plants to reduce swings; avoid letting the root zone fully dry, which can trigger blossom drop and misshapen peppers. In containers, check more often because Capsicum annuum dries faster and may need smaller, more frequent deep waterings.

How do I know when Pasilla Bajio peppers are ready to harvest?

Pasilla Bajio is typically ready around 75 days, when fruits have reached full size and turn from green to a deep brown/near-black color for drying. Harvest by cutting the stem with scissors; peppers left too long can become overly soft and harder to dry evenly. For fresh eating, pick earlier when still dark but firm, while the skin is not wrinkled.