Pasilla

Heat: Low (SR: 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]

Pasillas are used especially in sauces. They are sold whole or powdered in Mexico and the United States.

Chile negro or chilaca

Two pasilla chiles

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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

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

Pasilla ancho or poblano

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

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).

Notes

1. ^ Rombauer, I, et al. (1997). The Joy of Cooking, pages 399-402, New York: Scribner. ISBN 0-684-81870-1

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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