CHILLI PEPPER - Pasilla Bajio

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Not all Mexican Chillis are super-hot - a relief to those who like a touch of spice with sweet overtones. This heirloom Mexican variety ripens to a shiny black, and although it's s picy, it doesn't earn any serious warnings for hotness. The rich flavour makes it a popular favourite for sauces, but you can also dry it and powder it to use as a spice. The elongated pods, similar to those of Cayenne peppers, are easy to process in the kitchen. You'll also love the colour - both in the garden and in your cookery. Show more