Pasilla means "little raisin" in Spanish, referring to the dark brown, wrinkled, dried form of the chilaca pepper. 
Fresh chilaca adds depth to red enchilada sauce and salsas. 
The dried pod, or pasilla, is a flavorful and important ingredient in traditional mole sauce. 1,000–2,000 Scoville heat units (mild). 
Plants are tobacco mosaic virus resistant.
Days to Maturity: 80 days from transplanting

Family: Solanaceae, Nightshade family, includes tomatoes, potatoes, petunias, nicotiana, Chinese lantern, and eggplant.

Native: Americas

Hardiness: Frost-sensitive perennial grown as an annual

Exposure: Full sun.

Plant Dimensions: 24"–36" tall

Variety Info: Narrow, cylindrical pods up to 10" long by 1" wide; dark green maturing to dark brown. 'Pasilla Bajio' is a mild pepper at 1,000–2,000 Scoville heat units.