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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.
0 out of 0 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
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
2 out of 2 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
1 out of 1 people found the following review helpful:
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
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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