(80-85 days) Native to Mexico and used in the signature molé sauce of the Bajio region, this pepper is easy to grow, very heavy yielding, and delicious fresh, canned, or dried. Make it a mainstay of your vegetable garden – all its neighboring plants will be healthier and more productive, thanks to Pasilla Bajio’s ability to drive away nibbling pests! The slender, blistered green fruit turns brown as it matures. Curving slightly, it reaches to about 6 – 7 inches long and less than an inch wide. Expect armloads of Pasilla Bajio over a long summer harvest on these vigorous plants! The flavor is mildly hot, with strong hints of sweetness and a smoky, rich overlay. The longer you let it mature, the hotter and more intense the flavor will be. But as a fresh pepper right from the garden and still green, it offers a sweet-hot crunch that’s great for nibbling! Do not transplant until the spring soil has warmed and the seedlings have at least 2 sets of true leaves. Fertilize when the blooms appear, and water well. Harvest the fruit green or let it mature to a dark, greenish brown. It may wrinkle and blister, but it will be super-delicious when ground into a powdered spice! Enjoy this gourmet Mexican treat! 1,000-1,500 SHU.