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 1.8-2.6 mS/cm. pH 6.0-6.8. Temperature: 18–30°C. High light (DLI 22-30 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, and each plant gives 15-25 peppers. To dry, harvest when the peppers are fully dark brown rather than green, then dehydrate whole at 55–60°C until leathery and wrinkled; the dried chile should be flexible, dark brown-black, with a fruity, raisin-like aroma. To use it, remove the stem and seeds, toast briefly in a dry pan, soak in hot water for 20-30 minutes and blend into sauce. For mole negro, combine toasted pasilla with chocolate, dried fruit, nuts and other chiles. Freshly dried product has a depth of flavour that stale commercial pasilla cannot match.