Organic Pasilla Negro Chiles
These chiles are indigenous to Central Mexico, and scientifically they are called Capsicum annuum. This is one third of the "holy trinity" of Mexican chiles used in Mexican moles. The other two chiles in this trinity are the Ancho and the Mulato chile. You pronounce the name of the Pasilla chile "pah-SEE-yah." Some chiles have different names for when they are fresh and when they are dry and the Pasilla is one of those! When fresh off the vine, they are called "Chilaca chiles." Pasilla comes from the Spanish language word "pasa" that has a meaning which can be translated to "little raisin." This fits the chile nicely because once dried, the chile becomes wrinkly and the color darkens from a lovely green or red to a deep purple, black color. The chile can be called Pasilla Negro, chile negro, chile pasilla and chile pasilla de Mexico.
- History of Organic Pasilla Negro Chiles
- The Confusion of Pasilla Negro Chiles
- Organic Pasilla Negro Chiles Cultivation
- How Hot are Organic Pasilla Negro Chiles?
- Where Are They From?
- Cooking with Organic Pasilla Negro Chiles
- What Do Organic Pasilla Negro Chiles Taste Like?
- Substitutions and Conversions
- Read More
The Chilaca chile, which we use to make the Pasilla Negro chile, is native to the Puebla region of Mexico, an area that is just south of Mexico City. Today the chile is primarily grown in Guanajuato, Jalisco, Michoacan and Zacatecas. The word "chilaca" is from the Nahuatl language of the Aztecs and it translates to mean "gray hair" or "old." Their history is widely misunderstood and hard to trace as the name of these chiles in particular have been subject to confusing and inaccurate language translations, especially in the United States.
In some parts of the country, you will find that you are looking at an ancho chile and not a pasilla. This is a particularly prevalent occurrence in California, where ancho and pasilla are considered interchangeable. To further the confusion, in Cal-Mex cuisine, fresh poblano chiles are called pasilla too! Pasilla Negro chiles are long, thin chiles. They range from 5 to 10 inches in length and can be up to 2 inches wide, and are distinctly wrinkly. Ancho chiles only grow up to 4 inches long and 3 inches wide, and they taper to a distinct point.
The Chilaca plant can grow up to 3 feet tall, with some rare plants growing a bit taller. Each individual plant usually yields about 20 to 30 chiles which mature higher up on the vine to accommodate their length. These chiles are quite long and they grow higher up on the fruit bearing stems so they do not touch the ground. Their flowers are usually white, though sometimes they are tinted with green, and chiles can form in as little as 90 to 100 days. Th body of a Chilaca chile can reach up to 10 inches in length and has a twisted shape that is less pronounced once the chile has been dried into a pasilla. When fresh, Chilacas can also be called "pasilla baijo," "chile negro," or "Mexican negro chile." Chilacas begin as a green chile and mature into a dark reddish brown chile. The Chilaca Chile is dried, either in the sun or mechanically and once dry becomes the Pasilla Negro Chile. Our Organic Pasilla Negro Chiles are mechanically dried.
These chiles have an aged look to them as they are more wrinkly than other Mexican chiles, even those within the same heat range. Their long, slim bodies are bendy and reminiscent of tree branches. They also mature into a dark color whereas other chiles mature into vibrant, shiny red fruits. Some of the more popular Mexican Pasilla chiles are Apaseoa, Pabellon, and Pátzcuaro.
Organic Pasilla Negro Chiles have a heat rating ranging from 3,000 to 4,000 SHU.
Our Organic Pasilla Negro Chiles are from the USA.
Organic Pasilla Negro Chiles are perfect for use in adobo sauces and salsas. Tortilla soup is not complete without the signature flavor of a Pasilla chile. Usually you will find the dried chile crushed up and sprinkled over the soup instead of incorporated into the soup, but you could add it to the soup and then as a topping for a deeper chile flavor all around. Use this chile in other classic Mexican dishes, like tacos, enchiladas, and burritos. They are especially suited for cream-based sauces and cheese heavy dishes. Try them on macaroni and cheese or in corn chowder.
When used with spices, Organic Pasilla Negro Chiles taste excellent in combination with fennel, garlic, and oregano. Try them with duck, lamb, honey, mushrooms, seafood, and fruits. Rehydrate the chiles in hot water for about 20 minutes and puree them for a dark chile sauce to use on your favorite meat dishes. Don't let them soak in water for longer than 20 minutes as they will become bitter and lose some of their flavor to the water.
Organic Pasilla Negro Chiles can be used as a replacement for the conventional Pasilla Negro Chiles in Mole Sauce.
The Organic Pasilla Negro chile has a sophisticated chile flavor, with a pungent flavor and some notes of chocolate and raisins. You will also taste some rich, woodsy undertones.
For one ounce of weight, roughly 3 dried Pasillas will be equivalent. One Pasilla chile can make approximately a teaspoon of chile powder.
Serving Size1 chile, 10g
Amount Per Serving
% Daily Value*