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Pasilla Chili

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description Pasilla Chili Overview

Pasilla chili is the dried form of the ripe chilaca pepper, a cultivar of Capsicum annuum used in Mexican cuisine. It is usually long, dark, and wrinkled, with mild to moderate heat and flavors commonly described as earthy, fruity, raisin-like, or herbal. Cooks use pasilla in sauces, soups, salsas, and mole preparations, making it relevant to recipes that call for a dried Mexican chile rather than a powdered spice.

help Pasilla Chili FAQ

What is a pasilla chili made from?

Pasilla is the dried form of the chilaca pepper, a Mexican variety of Capsicum annuum. It has a long, dark, wrinkled appearance and is generally mild to medium in heat.

Is pasilla the same chili as ancho?

No, pasilla is dried chilaca, while ancho is the dried form of a poblano pepper. Pasilla usually brings berry, herb, raisin, and earthy notes, whereas ancho tends to be broader, sweeter, and more rounded.

How is pasilla used in Mexican mole?

Pasilla is used in several Mexican sauces and is included among the chiles associated with traditional mole preparations. In Oaxaca, it can be toasted, softened, and blended with other chiles, spices, nuts, or fruit.

Can I use pasilla in enchilada sauce?

Yes, pasilla works well in enchilada sauces, soups, and braised dishes. Remove the stem and seeds, toast the pod briefly, soften it in hot water, and blend it with tomatoes, garlic, or other dried chiles.

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