The Pasilla Bajio-Chilaca Pepper is also known as Chile Negro, or Chilaca when picked fresh. The name, ‘Pasilla’ means ‘little raisin’ in Spanish, referring to the dark brown, wrinkled dried pod. The plant height grows between 75-135 cm tall and produces a large fruit 15 cm in length and 3 cm in diameter. Like all peppers it is astronomically classified as a Capsicum annum. It carries a very mild Scoville units rating of 200 – 500, making it a mildly hot fruit. The pepper is slightly sweet and has a very distinctive slender 8-12″ long, thin walled, pepper fruit that ripens from dark green to dark brown. When well ripened and used as a dried pod or in powder form, they have a unique rich and full flavor that is the key ingredient in mole, a signature Mexican holiday sauce from the Oaxaca region of Mexico.
Growing the Bajio-Chilaca
Grow her in a medium to large hydro-organic container. Buy or plant the seeds in a mini hydro cup. The seeds will take up to 3 weeks to germinate and then another 2 more weeks for the roots to fill the soil. By that time the baby bush will be 15cm tall and ready for a medium to large hydro-organic container. 75-80 days after enjoying watching them grow, your goingto be picking and drying the dark brown, banana shaped fruits.
Cooking | Pasilla Bajio-Chilaca Pepper
Known for it’s rich smoky flavor it can be used to flavor any dish. While its been a long-standing staple ingredient in the Mole sauces of Latin America, this pepper is also gaining favor among Italian chefs as well for its uniquely dense pepper flavor. The pasilla can even create an interesting twist in the flavor and appearance of the standard red-chile enchilada sauce. It is also a favorite in combination with fruits or accompanying duck, seafood, lamb, mushrooms, garlic, fennel, honey or oregano.
Stuffed Pasilla Peppers Recipe
This delicious, healthy version of Pasilla Peppers gives you all the satisfaction of restaurant-style Mexican food with lean turkey, reduced fat cheese, black beans and brown rice.
- Number of Servings: 4
- 2 pablano/pasilla peppers1
- /2 lb. ground turkey (93% lean)
- 1 1/2 cups Enchilada Sauce
- 1 cup refried black beans
- 1 cup brown rice2 cups water
- 1 1/2 cup shredded low-fat jack cheese
- 1 large onion, quartered
- 1 jalepeno pepper, halved
- 1 large tomato, quartered
- 4-5 cloves garlic, peeled
- 1 bunch cilantro
- 1 Tbs. olive oilSalt, to taste
- Pepper, to taste
- 2 tsp. taco seasoning
- 1/2 cup non-fat sour cream
- Turn oven to 350 and bring a medium size saucepan of lightly salted water to boil.
- Pre-heat large skillet on medium heat (use vent fan, as cooked jalepenos spice up the kitchen).
- Start rice in rice maker (or on stovetop, if preferred) using two teaspoons of the taco seasoning.
- In food processor, blend tomato, onion, garlic, cilantro, jalepeno until they are finely minced and mixed. This is your sofrito.
- Add ground turkey to skillet with sofrito and cook until meat is done and excess moisture is cooked off. Remove from heat and sprinkle with 1/2 cup of the shredded cheese.
- Halve peppers lengthwise, remove seeds. Immerse in boiling water for three minutes. Remove, drain and pat dry.
- Place 1/2 cup of the enchilada sauce in the bottom half of a square baking dish. Place halved peppers in the baking dish, spoon in cooked turkey mixture and top evenly with the remaining enchilada sauce and cheese. Bake for 20-30 minutes (until heated through and cheese is melted and browning).
- Remove and cool for 5-10 minutes. Serve with two tablespoons non-fat sour cream, 1/4 cup rice and 1/4 cup black beans.
Makes four peppers.
Recipe courtesy of SparkRecipies.com.