This heirloom pepper produces unusual green, thin long peppers that turn red and eventually brown. This pepper has a unique smokey flavor and it is a main component of Mexican "mole" (mol-a). The pepper is called Chilaca when green. Pasilla means "little raisin" and it is named this because of the dark brown chile's appearance when it is dried. Save room for this pepper, it is a wonderful addition to enchilada sauce when the pepper is red. It is relatively mild, registering about 2,200 on the Scoville heat scale.

PEPPERS

WHEN TO PLANT: Early spring, after frost when days begin to warm

DEPTH OF PLANTING: 1 /4" -1/2" deep

PLANTS APART IN ROWS (AFTER THINNING): 18 - 24" apart

DISTANCE BETWEEN ROWS: 36" apart

RAISED BED PLANTING GUIDE: After thinning, plants should be 12 -18" apart throughout bed.

SOIL TYPE RECOMMENDED: sandy, well drained soil

NOTE: Plant production may be increased by picking fruits when small.

TUCSON PLANTING INFORMATION: Plant seeds from February 15 to May 15. Peppers love summer heat but production slows because mid summer heat causes blossom drop. Plants become very productive after monsoon season. If protected from frost, peppers will produce the next year. A second crop may be planted at the end of July through September 1.