How to Grow Pasilla Larga Pepper
Wikimedia Commons
Pasilla Larga Pepper
Capsicum annuum var. pasilla
vegetablePasilla Larga is a Mexican chili pepper variety known for its long, slender dark pods that mature from green to deep brown-black. These mild to medium-heat peppers are prized in Mexican cuisine for their rich, smoky flavor when dried. The plants are productive and relatively easy to grow, making them popular for both home and commercial gardeners.
When should you plant Pasilla Larga Pepper in your zone?
Get a personalized planting timeline — when to start seeds, transplant, and harvest — based on your USDA zone and local frost dates. Free to start.
Example Pasilla Larga Pepper timeline · Pittsburgh, PA (Zone 6b)
-
Plant Pasilla Larga Pepper
Around Apr 17Near Pittsburgh's average last spring frost.
-
Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
-
Harvest Pasilla Larga Pepper
Around Jul 1≈ 75 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Pasilla Larga Pepper dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 9-11; can be grown in zones 5-8 as an annual with warm-season timing
Sign up free to see if Pasilla Larga Pepper grows in your zone — and get a personalized planting timeline.
Get my Pasilla Larga Pepper timeline →Growth Stages
Seedling
3-4 weeksTiny seedlings emerge with first true leaves appearing within 7-10 days. Plants are delicate and pale green.
Maintain consistent warm temperatures (70-80°F). Provide bright light 14-16 hours daily under grow lights. Keep soil moist but not waterlogged. Thin or transplant to individual pots when first true leaves appear.
Vegetative Growth
4-6 weeksPlants develop bushy foliage with multiple stems and compound leaves. No flowers yet. Plants grow 12-18 inches tall.
Maintain warm temperatures (75-85°F day, 65-75°F night). Provide consistent light. Begin fertilizing with balanced fertilizer every 2-3 weeks. Harden off indoor seedlings before transplanting outdoors after last frost.
Flowering
3-4 weeksSmall white or pale pink flowers appear in leaf axils. Multiple flower clusters develop along stems. Flowers are delicate but abundant.
Maintain warm conditions (75-85°F). Ensure consistent watering; inconsistency can cause flower drop. Switch to lower-nitrogen, higher-phosphorus fertilizer to encourage fruit set. Ensure good air circulation and adequate pollinator access or gently shake plants to aid pollination.
Fruit Development & Maturation
6-8 weeks (green stage); 8-12+ weeks (full maturity/drying stage)Small green peppers form and elongate. Pods grow to 6-8 inches long and remain slender. Peppers gradually darken from green to dark brown-black as they mature fully.
Continue consistent watering (critical for fruit development). Provide support stakes if plants become heavily laden. Apply mulch to retain soil moisture and regulate temperature. For drying peppers, allow fruits to fully mature on plant (brown-black stage). Harvest for fresh use when green or wait for color change.
Harvest & Drying
Harvest over 4-8 week period as peppers matureMature brown-black peppers are ready to harvest. Peppers can be used fresh at any stage or dried for storage and use in Mexican cooking.
For fresh use, harvest when desired color is reached. For drying, allow peppers to fully mature to deep brown-black on plant, then harvest. Dry whole peppers in a warm, well-ventilated area (90-100°F) for 2-4 weeks until papery and lightweight. Store dried peppers in airtight containers away from light.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
-
Spray with water to dislodge; use insecticidal soap or neem oil. Introduce ladybugs or lacewings for biological control.
-
Increase humidity; spray with water. Use neem oil or miticide if severe. Ensure adequate plant health and irrigation.
-
Use sticky yellow traps; spray with insecticidal soap or horticultural oil. Remove heavily infested leaves.
-
Remove infested peppers and destroy them. Use spinosad or other organic insecticides. Rotate crops and clean up plant debris.
-
Use row covers on young plants. Apply neem oil or spinosad if damage is severe. Maintain plant vigor with proper watering and nutrition.
-
Remove infected leaves and fruit; avoid overhead watering. Use copper fungicide if available. Ensure good air circulation and sanitation.
Uses
Mexican Cuisine & Mole
CulinaryDried pasilla peppers are essential in authentic Mexican cooking, particularly for mole sauces, chile relleno dishes, and traditional stews. The peppers have a rich, smoky, slightly sweet flavor with mild to medium heat (1,000-2,000 Scoville units). [source]
Fresh & Roasted Applications
CulinaryFresh green or partially mature pasilla peppers can be roasted, stuffed, or added to salsas and stews. Roasting brings out their subtle fruity and smoky undertones. [source]
Capsaicin & Anti-inflammatory Benefits
MedicinalLike all chili peppers, pasillas contain capsaicin, which has been studied for pain relief, circulation improvement, and anti-inflammatory properties. The mild heat makes them more tolerable for regular consumption than hotter varieties. [source]
Seasoning & Spice Blends
HouseholdDried pasilla peppers can be ground into powder for use in seasoning blends, rubs, and spice mixes. The powder has a long shelf life and concentrated flavor. [source]
Rajas & Appetizers
CulinaryRoasted pasilla peppers are the traditional base for rajas (roasted pepper strips), a classic Mexican appetizer served with cream and cheese. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
For fresh use, harvest green or partially colored peppers once they reach desired size (6-8 inches long). For dried pasilla use, allow peppers to fully mature to dark brown-black color on the plant—this concentrates flavor and makes drying easier. Harvest by cutting with pruners to avoid damaging the plant. Peppers for drying should have thick walls and glossy, dark skin. Dry whole peppers in a warm, dry location with good air circulation (90-100°F) for 2-4 weeks until they become pliable and papery. Fresh peppers can be refrigerated for 1-2 weeks; dried peppers store for months in airtight containers away from light and heat.
Fun Facts
- 🌱 The name 'pasilla' means 'little raisin' in Spanish, referring to the dark, raisin-like appearance of the dried pepper. In some Mexican regions, dried pasillas are called 'chilaca peppers.'
- 🌱 Pasilla peppers are one of the holy trinity of dried chiles used in Mexican mole negro along with mulato and ancho peppers, each contributing distinct flavor notes to this complex sauce.
- 🌱 The same plant can produce peppers at different stages of maturity simultaneously—you can harvest fresh green peppers while allowing others to fully mature on the plant for drying, maximizing yields over the season.
Gardening Terms
New to gardening? Learn about terms used in this guide:
Join 30,000 gardeners planning their gardens with LizPlants.
Get your personalized Pasilla Larga Pepper planting timeline
Tell us your zip code and we'll calculate exactly when to start Pasilla Larga Pepper seeds, transplant seedlings, and harvest — based on your USDA zone and local frost dates. Includes calendar reminders and printable task lists. Free to start.
Get my Pasilla Larga Pepper timeline →