Chilaca Pasilla Pepper (Capsicum annuum) A Mexican heirloom, this mildly hot (about 2,000 Scoville Units) has many culinary uses. We like to pickle the peppers when they are green or dark purple and the dried peppers are a key ingredient in mole sauce. Pasilla means "little raisin" in Spanish which describes the peppers when they are dark, dried and wrinkled. The plants are short and stocky and produce dozens of 4" peppers that occasionally grow upright off the but often hang down. Our friends in Hidalgo who gave us the parent seed recommend using these peppers to make fresh salsa chopped with onions, tomatillo and lime juice. Origin: Our friends in the Pachuca area of Hidalgo gave us the parent seed of this wonderful pepper variety. (Approximately 20 seeds per packet) Germination Rate: All of our seed varieties exceed 80% germination and are re-tested every 6 months. Planting Instructions: We recommend starting peppers indoors in a sunny and warm location 4-6 weeks before last frost in spring. Plant outdoors in full sun after danger of frost in spring. Note: pepper seeds need soil temperatures to be at least 70 F to germinate and we use a heating pad under the seedling tray to maintain temperature.