Two seasons ago I grew the Chili Chalaca fresh, dried it's the Pasilla Bajio aka. Little raisen.
I have grown the Chili Guajillo it dries red not brown & ripens much faster than the Chili Chalaca.
Peppers come in all flavors & heat levels, it's the flavor we are looking for with the Pasilla peppers
used for salsas, chilis, & Moles a spanish gravy that's sooo good.
So down the rabbit hole I go once again. A fellow pepper grower in Wa. state sent me some very rare
Pasilla chili varieties. The only catch is I must grow these 5' & 6' monsters in 5 gal buckets not in the ground.
Frost comes too soon for this type of Mexican Heirloom pepper. So this season I will take the plants & move them
indoors under LED lights & into heat, to finish ripening.
If I can ripen 5 or 6 plants under lights it will prove I can grow these unique & rare peppers here in the USA & get
enough pods to make it worth it. I said it was a Wabbit hole
LOL.
https://pepperscale.com/pasilla-pepper/
Chili Chalaca:
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Fresh Chili Guajillo, lower left.
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