Pasilla Pepper: A Wonderful Mexican Chile
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In Mexico, there are many popular chiles that are important in traditional sauces and dishes. You have likely heard of ancho, guajillo, and chipotle peppers. But have you heard of pasilla?
Pasilla chile peppers are the dried form of the chilaca pepper. This Capsicum annuum variety is long and slender, ripening to a dark green, almost brown color. They are then dried to become what is known as pasilla, or chile negro.
In this article, I’ll go over the basics of pasilla chiles, including the flavor, aroma, and many uses in the kitchen. I’ll also share how you can grown your own peppers to make homemade pasilla peppers. Let’s get started!
What Are Pasilla Peppers?
The chilaca pepper is a chile variety that grows to 8-10″ long. It ripens from a deep green color to brown. However, the fresh peppers are rarely used, instead they are more commonly found in their dried form.
The name ‘pasilla’ comes from the Spanish word ‘pasas,’ which means raisins. And it is true, pasilla peppers really do smell like raisins! Both are dried (raisins are just dehydrated grapes), and both have a sweet, tangy flavor.
Pasilla chile is a key ingredient in Mexican cuisine, from mole sauces, to salsas, and as a seasoning. The dried chiles add a delicious depth of flavor that compliments a variety of dishes. We use it as a “secret ingredient” for our pineapple jalapeño salsa – yum!
Pasilla chiles are often confused with poblano/ancho peppers, but these two varieties are different. However, they do share a similar flavor when dried, and a similar heat level, averaging around 1,000 SHUs.
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Pasilla Pepper Flavor and Heat
As the name implies, pasillas are sweet and a bit tangy. However, unlike raisins, pasillas also have some smokiness to them, and a touch of spicy heat.
On their own, they aren’t very appetizing, but as a complimentary spice, they are incredible. The sweet, tangy bite to the chiles comes through beautifully when paired with fresh tomatoes and onions, or when added to soups, stews, and sauces.
Heat
Pasillas are perfect for adding a mild tingle of heat without making food too spicy. Pasilla peppers come in around 1,000 SHUs on the Scoville scale, which is not very hot. This is similar to the heat of a poblano chile.
Pasilla Pepper Uses
In Mexican cuisine, pasilla peppers are a staple ingredient. They are essential in moles, salsas, and table sauces. If you’ve ever had authentic salsa negra and wondered what made it so delicious, it was probably thanks in part to pasilla peppers.
These peppers are usually dried whole, but can also be powdered. If you live in or near Mexico, chances are you can also find fresh pasilla peppers. However, dried chiles take on a flavor profile that is preferred over the fresh fruits.
Mole sauce is a rich, flavorful dark sauce used for pollo en mole (chicken in mole), and is often added to various other meats. It can also be added to tacos, enchiladas, or mixed with rice and beans. Other common uses include soups and stews, or as part of a dry spice blend.
One of my all time favorite salsas we have ever created here at Pepper Geek includes powdered pasilla chiles. It was the secret ingredient that unlocked a truly great salsa!
Pasilla Pepper Substitutes
If your recipe calls for pasilla peppers, you may have a hard time finding them on the fly. I’d recommend calling any local specialty grocery stores to see if they sell them, as there isn’t any one perfect alternative.
Here are a couple ideas on how to replace pasilla peppers:
- Ancho chile. Ancho pepper is the dehydrated form of poblano peppers. The peppers are a different shape, but they share a similar, raisin-like flavor, and a low heat level.
- Raisins. Given that the name of pasillas comes from the Spanish word for raisins, they may just work as a substitute. This may also be the perfect replacement if you don’t want your dish to be spicy.
- Guajillo. Another pepper commonly found in dried form. Dark red in color with a similar flavor and a bit smokier than pasilla chile.
- Poblanos or bell peppers. While the fresh pods won’t add the same flavor, they will work in a pinch.
Grow Your Own Pasilla Chiles
To make your own pasilla chile, you’ll need to grow chilaca peppers. The process is as easy as growing any other C. annuum pepper variety, such as jalapeños or banana peppers.
Depending on where you live, it may be easiest to find pasilla/chilaca pepper seeds rather than young plants. You’ll have to start seeds indoors 6-8 weeks before your last frost date and move the plants outside to mature.
I hope this article has inspired you to either grow your own pasillas, or at least try some dried pasilla peppers at home. I am a big fan of the pasilla pepper, with its unique flavor and mild heat, and I think you will be too!
Calvin
One of the original Pepper Geeks! When Calvin isn’t gardening or learning more about peppers and botany, he might be traveling new places or playing some music.
Do you know where I can get some stripped sugar rush red pepper seeds