Pepper - Chile - Pasilla Bajio

$1.69

The Pepper Chile Pasilla Bajio, 'Capsicum annuum', is also called "chilaca" and "chile negro". It is mainly used as a dried pod or powder. The rich, smoky, mildly hot flavor is indispensable in mole sauces. "Pasilla" is a "little raisin" in Spanish, referring to the dark brown, wrinkled dried pod. It is called "chilaca" when fresh and it adds character to red chile enchilada sauce and other salsas. The Pasilla Bayio has narrow cylindrical pods that are 6 to 10 inches long. The peppers turn from dark green to dark brown when mature. Transplant outside in the spring 3 to 4 weeks after last frost date. Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. Plant in average garden soil with sufficient organic matter. Peppers use quite a bit of water but prefer to be watered deeply and not too often. Harvest when peppers begin to turn green to dark brown. ... more information

Collards Collards are excellent when served with corn bread and fried green tomatoes. They prefer rich, moist, well drained soil with lots of organic matter. In dry climates, water deeply once a week. The leaves of the collard can be harvested as needed.