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Pasilla Chile Seeds

Pasilla Chile Seeds

Regular price $ 35.00
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Chile pasilla with almond sauce

It is usually 15-20 centimeters long and 2½-4 centimeters wide, blackish brown in color. The chilaca can measure up to 22 centimeters long and often has a twisted shape that usually loses during drying. It changes its color from dark green to dark brown when ripe.

In its fresh form it is called chilaca . It is believed that its name comes from the fact that, when dried, it wrinkles like a raisin. In some regions such as Michoacán or Baja California it is also known as black chile, and in Veracruz, prieto chile. It should not be confused with the Oaxacan pasilla chile, nor with the poblano or ancho, called "pasilla" in Colima.

From the Nahuatl chilli, a plant native to America. It has a high content of vitamins C and A. During pre-Hispanic times, its cultivation was already known. This variety of chili is preferably consumed dry. It has an elongated shape, measures 15 to 20 cm long and 2 to 3 cm wide. When dried, it is blackish brown in color, with a shiny, wrinkled surface, and a slightly spicy and aromatic flavor.

It is best grown in warm, well-drained soil. Lack of water and low temperatures affect their development

This chile is used in a variety of Mexican recipes, such as mole poblano, a thick, complex sauce, as well as in marinades, sauces for enchiladas, tamales, and other dishes. Its deep, smoky flavor adds a distinctive touch to foods and is appreciated for its versatility in Mexican cuisine.

Place 1 to 3 seeds in a small pot 5 to 20 cm wide with clod-free plant soil (we recommend previously moistened Hortyjardín ® GERMINATION LAND, to a depth of 3 mm and cover it with a little soil. Then It is left somewhere that is protected from the cold and wind, this can be a greenhouse or in a temperate area of ​​the house, where there is a constant temperature of 19 - 28 C°, it should not be given direct sunlight in this first stage. .

This will be between 15 to 30 days. Depending on the temperature and humidity conditions and that these remain constant.

Once they germinate, place the pot indoors, but in a window where it receives indirect light (here the plant is still a baby and requires a lot of care) check the humidity of the soil every day to keep it always moist, if it requires water Preferably use a spray bottle, avoiding bouncing the soil and therefore the seed.

When the true leaves appear (5 leaves or more) you should put the plant through a window so that it receives direct light rays. (but through the window glass).

When the plant has reached 12 cm in height, it is time to transplant it into a pot that is at least 30 cm deep. It is important to note that the soil contained in this pot must be a pot rich in natural organic plant nutrients (not fertilizers), it can be compost or worm castings. Make a mixture with 30% Humus or Compost, 30% Coconut Fiber or Perlite or Agrolite and 40% Plant Soil. (chili peppers are very demanding of nutrients in the soil)

The soil should always be slightly moist, never wet. The plant will die if the roots are permanently wet and not aerated. Always water plants in the morning and shortly after sunset. Try not to wet the leaves to avoid fungal diseases.

The soil must be able to absorb a large amount of water without creating stagnant moisture. You can achieve this with a mixture of coconut fiber, perlite, and sand. A pH of approx. 6.5 is in the correct green range.

Wear gloves! On the last third of the stem, separate the chiles from the mother plant. A sharp knife or a small pair of scissors will help you do this safely. : When they reach 15 to 20 cm in length and their color has changed from light green to dark green , put them to dry in the sun, moving them regularly to prevent fungus from occurring.



The process of smoking chili peppers to obtain Pasilla chili is a traditional Mexican technique that imparts a characteristic smoky flavor to the chili . Here is a general procedure for smoking chilacas chiles and turning them into Pasilla chiles:


  • Fresh Chilaca Chiles

  • A smoker or grill

  • Mesquite, hickory, or some other type of smoking wood

  • Metal bowl or plastic bag

  • Kitchen gloves (to protect hands from spiciness and smoke)


1. Select the chiles: Choose fresh chilaca chiles that are ripe but not overripe. They should be a dark green or purple color, which is the characteristic color of Pasilla chiles.

2. Wash and dry the chiles: Wash the chiles under running water to remove any dirt or residue. Dry them completely with kitchen paper.

3. Prepare the smoker: Turn on the smoker and preheat it to a low to medium temperature (approximately 90-120°C). Add the mesquite wood or wood of your choice to the smoker to start generating smoke.

4. Smoke the chiles: Place the chilaca chiles directly on the smoker's grill, avoiding crowding them too much. Smoke them for about 2 to 4 hours, depending on the temperature and intensity of smoke you want. Be sure to maintain a constant source of smoke throughout the entire process.

5. Flip the chiles: Halfway through the process, flip the chiles so they smoke evenly on both sides.

6. Check the texture: The Pasilla chiles should be dry and crisp after smoking. You can check their texture by touching them gently. If they are still pliable or moist, continue smoking them until they are completely dry.

7. Cool and Store: Once the chiles are smoked and dried, remove them from the smoker and let them cool to room temperature. Then, store them in a cool, dry place in an airtight container to preserve their smoky flavor.

Now you have smoked Pasilla chiles that you can use to flavor your Mexican dishes. These chiles are prized for their deep, smoky flavor, and are a key ingredient in many traditional recipes.


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