Originally grown in Mexico, the Pasilla is Spanish for “little raisin,” but the Pasilla pepper is far from tiny, both in size and popularity. The Pasilla Bajio can grow to be over 6 inches in length and is commonly used in mole sauces and other authentic Mexican cuisine. The skin is a dark brownish-red, darker than a ripe Poblano, and wrinkled, like a raisin’s skin.
The Pasilla Bajio, which is also known as Chile Negro, is a thick-walled pepper that matures from a green color to a dark brown. The heat level of the Pasilla Bajio is mild as it averages about 1,000 to 2,500 Scoville Heat Units, which is similar to the Poblano, Cubanelle, and Hatch pepper, but not quite as spicy as the world famous Jalapeno pepper. The rich, smoky, mildly spicy flavor makes the Pasilla Bajio stand out from other peppers, making it a top choice for enchilada sauce, salsa, and mole. Mexican food enthusiasts love to grow the Pasilla Bajio because it can be used for Mexican mole sauces and dishes. Its cousin, the Holy Mole pepper, is also commonly used in Mexican cuisine.
