Pasilla Dried Chile Pepper, 50gm

$5.50

Pasilla 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 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.

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.

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.

Scoville heat rating (SHU) of 1,000 to 2,000

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