Pasilla bajío
Capsicum annuum
Also known asChilaca (fresh form) · Pasilla (dried form) · Chile negro · Little raisin chile
Environment
The bounded range this crop tolerates. Strict on light; outside the DLI band, yields drop sharply.
Climate and zones
- USDA zones
- 5–12 (winter low around -29°C)
- Frost
- frost sensitive (dies at first frost)
- Season
- warm (summer, frost-sensitive)
Growing systems
Root mass: moderate.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Expanded clay pebbles (LECA) | neutral / inert | low | high |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Rockwool (Mineral wool) | alkaline until pre-soaked | very high | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 1.2 |
| vegetative | 3 | 1 | 2 | 1.8 |
| flowering | 1 | 2 | 3 | 2.2 |
| fruiting | 1 | 2 | 3 | 2.4 |
Companion-growing notes
- Heavy uptake of potassium, calcium. Co-grown crops with the same demand will end up deficient even at "correct" EC.
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
A specialty pepper for growers who make traditional Mexican mole and sauces. EC 2.0-3.0 mS/cm. pH 5.8-6.5. Temperature: 20–28°C. Moderate to high light (DLI 18-25 mol/m2/day). Plants are medium to large (60–90 cm). The fresh chilaca pepper is long, thin, and dark green, ripening to dark brown. From transplant to dark-ripe fruit: 85-100 days. Each plant produces 15-25 peppers. For drying: harvest when the peppers are fully dark brown (not green), then dehydrate whole at 55–60°C until leathery and wrinkled. The dried pepper should be flexible, dark brown-black, and have a fruity, raisin-like aroma. To use: remove stem and seeds, toast briefly in a dry pan, soak in hot water for 20-30 minutes, blend into sauce. For mole negro: combine toasted pasilla with chocolate, dried fruit, nuts, and other chiles. The authentic, freshly dried product has a depth of flavor that stale commercial dried pasilla can't match.