Pasilla
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Pasilla (pronounced pah-SEE-yah; literally "little raisin") refers to more than one variety of chile in the species Capsicum annuum.[1]
Pasillas are used especially in sauces. They are sold whole or powdered in Mexico and the United States.
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[edit] Chile negro or chilaca
The pasilla chile or chile negro is the dried form of a variety of Capsicum annuum named for its dark, wrinkled skin. In its fresh form, it is called the chilaca. It is a mild to medium-hot, rich-flavored chile. It is generally 6 to 8 inches (15 to 20 cm) long and 1 to 1.5 inches (2.5 to 4 cm) in diameter. The fresh narrow chilaca can measure up to 9 inches (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.
[edit] Pasilla de Oaxaca
Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in mole negro.
[edit] Pasilla ancho or poblano
The poblano, when dried, becomes a broad, flat, heart-shaped pod called an ancho chile (meaning "wide" in Spanish), often ground into a powder used for flavoring recipes. ("Poblano" is also the name of an inhabitant of Puebla, Mexico and refers to this pepper's origin).
[edit] Notes
- ^ Rombauer, I, et al. (1997). The Joy of Cooking, pages 399-402, New York: Scribner. ISBN 0-684-81870-1
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