Pasilla

The pasilla chile (/ˌpɑːˈsiːjə/ pah-SEE-yuh) or chile negro is the dried form of the chilaca chili pepper,[1] a long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin (literally "little raisin"),[2] it is a mild to hot, rich-flavored chile. As dried, it is generally 6 to 8 inches (15 to 20 cm) long and 1 to 1 1⁄2 inches (2.5 to 3.8 cm) in diameter.

Not to be confused with poblano.
Pasilla
Two pasilla chiles
SpeciesCapsicum annuum
Heat Low
Scoville scale1,000–3,999 SHU
Fresh dark brown chilaca peppers
A fresh poblano pepper, often sold incorrectly under the name 'pasilla' north of Mexico

The fresh narrow chilaca can measure up to 9 inches (230 mm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.[3]

In the United States, producers and grocers sometimes incorrectly use "pasilla" to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho.[4][5]

Use

Pasilla are used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano. They are sold whole or powdered in Mexico, the United States, and the United Kingdom.

Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in mole negro.[6]

See also

References
  1. Jean Andrews (January 1995). Peppers: the domesticated Capsicums. University of Texas Press. p. 111. ISBN 978-0-292-70467-1. Retrieved 9 March 2010.
  2. Rombauer, I, et al. (1997). The Joy of Cooking, pp. 399–402, New York: Scribner. ISBN 0-684-81870-1
  3. Andrews, Jean (2005). The peppers cookbook: 200 recipes from the pepper lady's kitchen. Denton, Tex: University of North Texas Press. p. 16. ISBN 1-57441-193-4. Retrieved 2012-10-08.
  4. "Pasilla vs. Poblano". Fiery-Foods.com. Archived from the original on 2010-11-24.
  5. "Pepper, chili". CHOW. CBS Interactive.
  6. DeWitt, Dave; Evans, Chuck (1997). The Pepper Pantry: Chipotle. Berkeley, CA: Celestial Arts, an imprint of Ten Speed Press. ISBN 9780307824363. Retrieved 2012-10-08. Pasilla de Oaxaca: a variety of pasilla chile that is smoked in Oaxaca and is used in the famous mole negro.

Further reading
  • 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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