Pasilla Apaseo Seeds

The “little raisin” chilli that builds flavour, not fire

Pasilla Apaseo is a classic Mexican sauce pepper most often described as a Capsicum annuum type linked to the chilaca → pasilla pathway: when it’s sold fresh it’s commonly referred to as chilaca, and when it’s dried (or sometimes smoke-dried), it becomes pasilla.  That dried name (“pasilla”) comes from its wrinkled, dark skin—like a raisin. 

What makes the Apaseo line special is the flavour direction repeatedly described across sources: sweetness with smoke, plus deep, dark notes people often compare to dried fruit and cocoa-leaning earthiness.  Heat is typically described as mild, which is exactly why it’s so useful: you can build sauce body and aroma without turning dinner into a heat challenge. 

This is a NZ-friendly “pantry pepper”:
• Pick green for roasting and everyday cooking (mild, savoury). 
• Let pods mature to dark brown, then dry for classic pasilla-style sauces and powders. 
• Use it as a base chilli for mole, enchilada sauces, stews and salsas. 

If you like cooking that tastes layered—smoky, rich, and “slow-cooked” even when it isn’t—Pasilla Apaseo is a premium addition to your NZ chilli lineup.

Pasilla Apaseo is a warm-season Capsicum annuum, so the NZ trick is simple: start early indoors, keep germination warm and steady, then transplant only once spring warmth is reliable.

NZ sowing window (indoors)
For cooler NZ regions, Daltons recommends starting chilli seeds indoors August to September, then hardening off before planting outside.  That’s ideal for Pasilla Apaseo:
• Late August–September for most regions
• July–August if you have a heat mat/propagator and strong light
• September–early October for cooler southern areas (plan for a sheltered site or cover)

Germination temperature range
Aim for 25–29°C for consistent pepper germination; this band is widely cited for Capsicum seed-starting, and heating mats are specifically recommended to hold that warmth. 

Typical germination time
At 25–29°C, many guides place pepper germination at roughly 10–21 days.  (Expect longer if nights cool down; super consistent warmth matters more than “hotter”.)

Seed-starting steps (low-fuss, high success)
• Use a fine seed-raising mix (free-draining, not heavy potting soil). 
• Sow 5–8 mm deep; water gently to settle. 
• Keep mix evenly damp (damp, not soggy). Use a dome for humidity but vent daily.
• Use bottom heat to maintain stable warmth; avoid cold windowsills overnight. 
• Once seedlings emerge, give bright light immediately to prevent stretching.

Troubleshooting
• Slow/no germination: temperature swings or waterlogging—re-stabilise warmth and ease off watering. 
• Leggy seedlings: insufficient light—brighten up fast.
• Damping off: too wet + stale air—vent more, thin seedlings, water from below.

Get the start right and Pasilla Apaseo will hit NZ summer ready to flower early and ripen plenty of pods for drying before autumn cools down.

Pasilla Apaseo is grown for long pods and deep flavour, so your NZ goal is steady growth: warm soil, full sun, wind shelter, and consistent moisture.

Sun, shelter, airflow
• Choose full sun (6–8+ hours if possible).
• Prioritise wind shelter (fence line, hedge, courtyard, tunnelhouse). Wind-chill slows peppers and can reduce flower set.
• Keep airflow so leaves dry quickly after rain—less fungal pressure and fewer pest flare-ups.

Soil guidance (including pH)
Peppers are tolerant down to about pH 5.5, but OSU notes best performance at pH 6.0–6.8.  Aim for free-draining soil with compost for structure and steady fertility.

Pot vs ground
Pasilla Apaseo can do well in either, but NZ growers often find pots easier for drainage control:
• Pots: aim for 20–30 L for stable moisture and fewer mid-summer watering dramas.
• In-ground: best in a warm, sheltered bed; raised beds help if your site holds moisture.

Feeding, watering, staking/pruning
• Water deeply, then let the top couple of centimetres dry slightly before watering again (avoid constantly wet roots).
• Feed lightly while plants establish; once flowering starts, use a feed that supports fruiting.
• Long pods and coastal wind can snap branches—use a simple stake or small cage. (Many listings describe pendant pods 5–6 inches long, which can load branches heavily.) 
• Light pruning to open the centre improves airflow and makes pest checks easier.

NZ-specific considerations
• Harden off slowly (7–10 days).
• Plant out after frost risk in spring; Daltons notes planting once warm weather has truly arrived (e.g., mid-to-late October in colder areas like Dunedin). 
• A warm north-facing wall or tunnelhouse can significantly improve ripening to dark brown for drying.

Grow it steadily and it becomes a reliable “sauce pepper” plant that keeps producing through summer and into autumn.

Pasilla Apaseo offers two excellent harvest paths: fresh chilaca-style pods for roasting and cooking, and fully mature pods for drying into pasilla-style flavour.

Ripeness cues
A common description for Pasilla Apaseo pods is dark green to brown as they mature. 
• Green stage: firm, glossy, roast beautifully (sweet with some smoke is frequently mentioned). 
• Mature stage: allow pods to deepen towards brown; drying produces the classic wrinkled “little raisin” look. 

How to pick (without damaging the plant)
• Use snips/secateurs and cut with a short stem; avoid pulling long pods off branches.
• Harvest in the cool of morning for best storage life.

Maximise yield
• Pick regularly once pods reach usable size; removing mature pods encourages continued flowering.
• Keep watering consistent through fruit set—big swings can slow production and reduce quality.
• Maintain airflow and light feeding to keep plants productive into autumn.

Post-harvest handling
• Fresh storage: keep pods dry and unwashed in the fridge; use within 1–2 weeks.
• Drying: the classic use. Dry until fully brittle, then store airtight away from light. 
• Freezing: slice and freeze portions for winter sauces and stews.
• Fermenting: works well if you want depth with mild heat; keep everything clean and fully submerged.

Timing note
Some sources describe Pasilla Apaseo as a mid-season pepper around 70–80 days (often interpreted from transplant in warm conditions).  In NZ, treat that as a guide: temperature, wind exposure, and whether you’re under cover can shift timing. Use colour + firmness + aroma as your true harvest rules.

Pasilla Apaseo is best described as mild heat with rich, smoky depth—a chilli grown for flavour-building rather than fire.

Scoville range (only if consistently supported)
Reputable references cluster around “low thousands”, but with variation:
• One chilli plant catalogue lists heat as mild and notes its use mainly dried. 
• A heat-scale reference lists ~1,000–1,500 SHU for Pasilla Apaseo. 
• Spices Inc lists pasilla heat around 1,000–1,500 SHU (pasilla in general). 
• Wikipedia presents pasilla broadly as 1,000–3,999 SHU. 

Because these overlap but aren’t identical, the safest guidance is: typically around 1,000–1,500 SHU, sometimes presented more broadly up to ~3,999 SHU depending on reference and conditions. 

Why heat varies
• Growing conditions: sun, temperature and watering stress can shift pungency.
• Harvest stage: green vs fully mature/dried can change perceived heat and depth. 
• Naming/lines: “pasilla/chilaca” naming overlaps across markets and seed lines. 

Flavour descriptors beyond “hot”
Expect sweetness with smoke, earthy depth, and raisin/cocoa-leaning notes once dried—exactly why it’s prized for mole and sauces. 

Who it’s for
• Beginner: perfect—big flavour with gentle heat.
• Sauce makers: excellent foundation chilli (especially dried).
• Heat chasers: not the point; this is depth and aroma.

Pasilla Apaseo faces the usual NZ pepper challenges, especially sap-suckers and moisture-related issues. Prevention is the premium move.

Common issues in NZ gardens and under cover
• Aphids: curled new growth, sticky honeydew.
• Whitefly: tiny insects that lift when disturbed; gradual weakening and leaf yellowing.
• Mites: fine speckling and dull leaves; webbing in severe infestations (often in warm tunnelhouses).
• Fungal issues: encouraged by wet foliage and poor airflow.
• Root rot: most often from cold, waterlogged soil or pots that don’t drain.

Prevention first
• Give plants space and airflow; don’t cram foliage.
• Water the soil, not the leaves.
• Prioritise drainage—raised beds help in wetter areas.
• Inspect weekly (undersides of leaves + new tips are where problems start).

Organic controls
• Insecticidal soap for aphids/whitefly/mites (repeat applications often needed).
• Neem-based products can help with sucking pests; follow label directions and avoid spraying in strong sun.
• Yellow sticky traps help monitor and reduce flying adults like whitefly.
• Prune off heavily infested tips and dispose of them.

Warning signs
• Sticky leaves + twisted tips = aphids/whitefly
• Speckled, dusty foliage = mites
• Wilting with wet soil = drainage/root issue (act immediately)

Because Pasilla Apaseo is a “season-long” producer, keeping plants healthy into late summer and early autumn is what gets you the best drying harvest.

Pasilla Apaseo is a flavour pepper with huge range. It’s excellent roasted while still dark green, and it becomes a different ingredient entirely once dried. 

9 dish ideas
• Mole-style sauces: rehydrate dried pasilla and blend for dark, smoky depth. 
• Enchilada sauce base: toast lightly, soak, blend, simmer. 
• Chilli con carne / bean chilli: one dried pod adds background complexity. 
• Slow-cooked stews: smoky, raisiny warmth without aggressive heat. 
• Salsa negra / dark salsas: blend rehydrated pasilla with tomatoes and aromatics. 
• Roasted fresh pods: char and peel, then fold through tacos, eggs or rice bowls. 
• Stuffed mild chilli: fill fresh pods with cheese/herbs and bake. 
• NZ-friendly BBQ rub: grind dried pasilla with smoked paprika, cumin, garlic and salt for ribs or chicken.
• Burger upgrade: a spoon of pasilla sauce in mayo with pickles and lemon.

Technique tips
• Toast dried pods gently—burnt dried chillies turn bitter.
• Rehydrate, blend, then strain if you want a silky sauce texture.

Handling
It’s mild, but dried chilli dust can still irritate eyes and throat:
• Grind with ventilation.
• Wash hands and equipment thoroughly.

If you like food that tastes deeper than the ingredient list suggests, Pasilla Apaseo is one of the most rewarding “quiet power” chillies you can grow.