Originally from Mexico, "Pasilla Bajio" furnishes abundant yields of 7" x 1" mildly hot peppers. The name "Pasilla" translates from Spanish as "little raisin", referring to the way the dark green fruits turn deep brown and slightly wrinkled when fully mature and dried. Harvested green, the peppers are used fresh in enchilada sauces and salsas; dried, they're used in smoky-flavored sauces. This is the pepper of choice (once dried and ground into a powder) for the famous Mexican mole (mo-lay) sauce. Harvest about 85 days after transplant.