Botanical Name: Capsicum annuum
Also Called: Chili Negro
Pasilla chiles are a dried variety of the chilaca pepper, widely used in Mexican cuisine for their rich, earthy flavor and mild to moderate heat. The name “pasilla” means “little raisin” in Spanish, which refers to the dark, wrinkled appearance and slightly sweet, raisin-like flavor of the dried pepper. Pasilla chiles are typically long and slender, measuring 6 to 8 inches in length, with a deep blackish-brown color.
On the Scoville scale, Pasilla chiles range between 1,000 to 2,500 Scoville Heat Units (SHU), making them relatively mild compared to hotter varieties like serrano or habanero peppers. Pasillas are prized for their complex flavor profile, which includes notes of dried fruit, cocoa, and a subtle smokiness. This combination of flavors makes them a favorite ingredient in Mexican sauces, stews, and soups.
Pasilla chiles are a key component in traditional Mexican sauces like mole and enchilada sauce, where their deep flavor provides a rich base for other ingredients like chocolate, nuts, and spices. They are often used in combination with other dried chiles like ancho and guajillo to create complex, multi-layered sauces. In addition, Pasilla chiles are frequently rehydrated by soaking in hot water before being blended into sauces or chopped and added to dishes like pozole, tamales, or chile rellenos.
Ground Pasilla chili powder is also a popular seasoning used to add depth to spice rubs for meats or to flavor soups and beans. Its mild heat and rich flavor make it a versatile ingredient for both savory and sweet dishes.