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Pasilla Negro Chile
Pasilla Negro Chiles (pronounced "pah-SEE-yah"), Capsicum annuum, are also referred to as Pasilla, chile negro, chile pasilla de Mexico, Mexican negro or pasilla bajio. Pasilla translates to "little raisin" due to its dark, wrinkled skin. Many dried chiles are called one thing when dried and another when fresh, this chile is known as Chilaca (“Cheh-lah-cah”) chile when in its fresh state.There are approximately 2 dried Pasilla Chiles per oz.
What is a Pasilla Chile
Pasilla Chiles are one of the famous "holy trinity" of chiles used in Mexican moles, along with Ancho Chiles and the Guajillo Chiles. This dried pepper is about 1 to 1-1/2” wide and 6-8" long. Top quality Pasilla chiles will be somewhat soft and pliable. Older Pasilla chiles will be hard and brittle.Throughout the US (but especially in California) this dried chile has been constantly mislabeled by wholesalers and grocery stores as a Poblano, which is a fresh green pepper that is known as an Ancho Chile when dried. This has been further compounded over the years by Cal-Mex and Tex-Mex fusion recipes that have made the Ancho and Pasilla Negro Chiles interchangeable.
Pasilla Negro Chiles have a close cousin from the Oaxacan region of Mexico that is known as the Pasilla de Oaxaca. The Oaxaca is a smoked version of this chile that is also a bit hotter at 4,000-10,000 SHU.
History of Pasilla Chiles
Chilaca chile peppers are thought to be indigenous to the Puebla region just south of Mexico City and have been cultivated since ancient times (radiocarbon dating has chiles being cultivated 6,500 B.P. in this region of Mexico).The Franciscan friar and historian Bernardino de Sahagún, who arrived in Mexico, from Spain, in 1529 spent more than 50 years studying the Aztec people of the region. He noted how the Aztecs consumed chile peppers in nearly every dish they prepared, and he described how the market places of ancient Mexico overflowed with more than 20 varieties of chile peppers of all sizes and shapes! The Aztecs classified chiles into six categories based both the level of pungency (high to low), and also on the type of pungency (sharp to broad).
Pasilla Chile Cultivation
The word "chilaca" is from the Nahuatl language of the Aztecs and it translates to mean "gray hair" or "old” and was used to reference the pepper’s wrinkled appearance. Approximately three thousand acres are devoted to the cultivation of chilaca chiles in Mexico and these are primarily in Guanajuato, Valisco, Michoacan, and Zacatecas regions.
Chilaca chiles grow best in arid climates and the best tasting of these chiles are grown in the fertile soil of south central Mexico. These chiles ripen until their color is a dark greenish brown that borders on black and they’ll have a flattened shape while its skin will be somewhat wrinkled and the pod will be a bit twisted. They mature in about 80 -90 days.
Where are Pasilla Negro Chiles From?
Our Pasilla Negro Chiles are grown in Mexico.
What Do Pasilla Negro Chiles Taste Like?
The flavor of the Pasilla Pepper is pungent and tangy with chocolate and raisin notes, rich in flavor with woodsy undertones.
Are Pasilla Chiles Hot?
Pasilla Chiles have a heat range of 1,000 to 2,000 SHU (Scoville Heat Units) and are considered a mild heat chile.
Is Pasilla Chile the Same as Ancho Chiles?
These chiles actually often paired together in Mexican dishes. Pasilla chiles tend to be a bit milder in heat, and their flavor is more tangy, woody and rich while the Ancho Chile has more heat (4,000-9,000 SHU), is a little fruitier with bitter undertones. Per ounce, Ancho Chiles provide much more pulp than Pasilla Chiles.Tips from Our Kitchen
They’re the signature flavor in tortilla soup; crumble on top for maximum flavor. Whole Pasilla peppers can be rehydrated and stuffed with flavorful blends of meats and cheeses; try stuffing with pork and raisins, or a mix of cheeses like queso fresco and asadero. Blend into adobos, cream sauces or seafood chowder, salsas, enchilada sauce, mole sauce, Texas chili, or use with rich meats like duck or lamb.Pasilla Chile Substitutions and Conversions
The easiest substitute to find is the Ancho Chile, as they are often used together anyway but the Ancho does pack a bit more heat. The one with the closest heat level is the Cascabel Chile.1 Pasilla Negro Chile is equal to 1 tablespoon of Pasilla Negro Chile Powder
** This product is certified kosher.
| Ingredients | Pasilla chiles |
| Also Called | Pasilla, chile negro, chile pasilla de Mexico, Mexican negro or pasilla bajio |
| Recommended Uses | Use in cream sauces, Mexican moles, salsa, and tortilla soup |
| Flavor Profile | Pungent and tangy with chocolate and raisin notes, rich in flavor with woodsy undertones. |
| Scoville Heat Units | 1,000-2,000 SHU |
| Botanical Name | Capsicum annuum |
| Cuisine | Mexican, American Southwest |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 1-2 Years |
| Country of Origin | Mexico |
| Dietary Preferences | Gluten Free, Kosher, Non-GMO |
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