Pasilla Bajio is the dried form of the chilaca pepper. Fresh chilaca peppers add depth to red enchilada sauce and salsas, while the dark brown, wrinkled dried pods bring their distinctive flavor to traditional mole sauce.
The plants produce mild peppers with 1,000–2,000 Scoville heat units and show resistance to tobacco mosaic virus. They can be grown in containers as well as garden beds.
