Chilaca is the name of the fresh pepper and Pasilla is what the dried form is called. The Mexican native has a slightly sweet, rich flavor that is used in mole sauce. The 9 inch long fruit starts out dark green and then ripens to a dark brown earning the name Pasilla when dried which means little raisin in Spanish. Compared to the Habanero (215,000 Scovilles) this pepper is relatively mild rating 1,000 to 2,000 Scovilles.
Being sensitive to the cold, planting should be delayed until the danger of frost is past in the spring. Ideal temperatures are 70 to 80 degrees F during the day, and 60 to 70 degrees F at night. Usually, the plants set satisfactory crops when temperatures are between 65 and 80 degrees F and the soil is well-supplied with moisture. Avoid a soggy, water-logged soil condition when growing peppers.
How To Grow: Plant in full sun.
Spacing: Plant 18″ apart.
Height: Grows 24″ to 36″ tall.
Outstanding Features: Mild to medium-hot pepper.
Tips: Water plants thoroughly after transplanting. Avoid planting under conditions that will stunt the plants and lead to poor production, such as cold weather, lack of sufficient soil moisture, or lack of sufficient fertilizer. Water deeply but not too often.
**Picture courtesy of www.westcoastseeds.com
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