Called chilaca in the fresh form, and Padilla as a dried pepper. The rich, smoky, mild spicy flavor is indispensable in mole and adobo sauces. Fresh chilaca adds depth to red enchilada sauce and salsas. The dried pod, or pasilla, is a flavorful and important ingredient tin traditional mole sauce. 1,000-2,000 Scoville heat units (mild). Plants are tobacco mosaic virus resistant. 

Heirloom | Open Pollinated | 80 days from transplant | 25 seeds

NON GMO Verified | USDA Organic