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Chilaca | Pasilla

A versatile pepper. Will be a favorite for the home cook!  Often smoked and smoked for use in mole, enchilada, and other sauces. (Pasilla)  Can be used green similar to a thin skinned jalapeno or dried without smoking – still will have a strong exquisite flavor!


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May be one of the earlier producing peppers in the Midwest garden, with sparse production in early summer.  Don’t expect a large bounty though until September.  Expect the fruit to ripen from green, to red, to a brownish.  Dried smoked Chilaca peppers go by the popular name pasilla.  Heavy fruit on thinner plants may requh

2000 SHU. This is an estimate. Scoville ratings will change based on growing conditions.


Brown, Commonly eaten when unripe/green, Red


1000 – 9,999


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