Two pasilla chiles |
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| Heat | Low |
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| Scoville rating | 1,000–3,999 |
Pasilla (pronounced pah-SEE-yah; literally "little raisin") refers to more than one variety of chile in the species Capsicum annuum.[1] A true pasilla is the dried form of the long and narrow chilaca pepper.[2] However, in the United States producers and grocers often incorrectly use 'pasilla' to describe the poblano, a different, wider variety of pepper whose dried form is called an ancho.[3][4]
Pasillas are used especially in sauces. They are sold whole or powdered in Mexico, the United States, and the United Kingdom.[5]
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.
Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in mole negro.
Pasilla peppers are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano. [6]
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.
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