I love the article on NuMex chiles and am growing many Big Jims in San Jose CA. My question though relates to the chile called pasilla. I have grown ’Pasilla Bajio’ myself and they are long and thin. The stores in our area often call the poblano a pasilla and I was shocked that even a local mercado did the same. It is my understanding that the fresh form is called poblano and dried the ancho. We have grown ’Poblano Ranchero’ and ’Ancho San Luis’ and never call this these blocky pods a pasilla. Is this just a local anomaly or do people call this one Pasilla in other areas?
–Jim Maley – Master Gardener, Santa Clara County
Blame this squarely on the California produce industry. They screwed up the nomenclature many years ago and never corrected it. It is quite confusing but people in the know won’t fall for this mistake.