Pasilla Bajio

Family: Solanaceae Mildly Hot Pepper

Planting Schedule

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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

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Pasilla Bajio Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 6th	Jul 20th	Oct 3rd – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Sep 23rd – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Sep 23rd – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Sep 27th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Sep 23rd – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Sep 21st – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 16th – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 12th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 9th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 3rd – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Aug 29th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 19th – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 10th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 1st – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 15th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 20th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

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.