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78 days. Mild-sweet-hot, fruit is dark green, turning brown as it ripens. This pepper is used in Mexican "mole" sauces, tasty.
83.3% would recommend this item to a friend.
8 out of 8 people found the following review helpful:
What are the pros? Tasty
What are the cons? none
This is a tall healthy plant that is very prolific. I have dried and powdered them with good results. I have used them raw in salsa and in salads. They are not hot but flavorful with a hint of smokiness. Remarkable plant in my opinion.
Would you recommend this product to a friend?
13 Sep 2013
3 out of 3 people found the following review helpful:
What are the pros?
What are the cons?
These were a great addition to the variety of peppers. Great fresh but best dried. Plants produced well. A true Pasilla, not an adobo.
By Beezup's Farm
29 Oct 2012
7 out of 7 people found the following review helpful:
I love these, have been growing them for 2 years. Their flavor is amazing, I wouldn't say too too hot, even when ripe. I love the rich, almost smoky flavor of these guys once dried. The only thing is that they are a very late variety for me. They always seem to be just ripening as we are getting ready for our first frost. I hope to get started a little earlier this year.
27 Dec 2011
When they turn brown, they are indeed more "hot" than flavorful. And, late in the season (September, October) even the younger ones had some kick. My advice: if you like them for more mild sauces, pick them early and young, then make a flavorful pepper sauce to freeze & use later!
By TN Community Gardener
13 Feb 2011
6 out of 6 people found the following review helpful:
The heat of this pepper DOES vary, but predictably so. We planted 10 plants in mid-May (Zone 7) and were picking young green peppers by early July. The peppers, when picked young, are marvelous for adding a rich pepper flavor to sauces (both Mole and Italian sauces). I'm not much for mole sauce, but I LOVED the flavor that just one of these peppers gave to my traditional pasta sauce recipe. These peppers are not suited well for fresh eating, roasting, or grilling - the wall is thin. However, they are the best at their specialty: sauces! We will definitely plant them in 2011, but will only set 1-2 plants in our community garden; that will be enough for the cooking needs of the 10 families that participate.
By Tennessee Community Gardener
13 Feb 2011
Baker Creek Heirloom Seeds
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