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!


- Free Shipping over $20

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 require staking to keep fruit from drooping onto the ground where slugs and such can attack.

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


Brown, Commonly eaten when unripe/green, Red


1000 – 9,999


There are no reviews yet.

Be the first to review “Chilaca | Pasilla”

Your email address will not be published. Required fields are marked *

Shopping Cart
Scroll to Top