Pasilla

Not to be confused with poblano.

Pasilla
Two pasilla chiles
Species	Capsicum annuum
Heat	Low
Scoville scale	1,000–3,999 SHU

Fresh dark brown chilaca peppers

A fresh poblano pepper, often sold incorrectly under the name 'pasilla' north of Mexico

The pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin and pronounced pah-SEE-yah (literally "little raisin"), it is a mild to medium-hot, rich-flavored chile. As dried, it is generally 6 to 8 in (15 to 20 cm) long and 1.0 to 1.5 in (2.5 to 4 cm) in diameter.

The fresh narrow chilaca can measure up to 9.0 in (22 cm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.

In the United States, producers and grocers often incorrectly use 'pasilla' to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho.

Use

Pasilla are used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano. They are sold whole or powdered in Mexico, the United States, and the United Kingdom.

Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in mole negro.

See also

• List of Capsicum cultivars

Further reading

• Kennedy, Diana. The Cuisines of Mexico (revised edition) New York: Harper & Row, 1986.
• Kennedy, Diana. From My Mexican Kitchen: Techniques and Ingredients. New York: Clarkson Potter/Publishers, 2003.
• McMahan, Jacqueline Higuera. Red & Green Chile Cookbook. Lake Hughes, CA: The Olive Press, 1992.