When it comes to flavorful and versatile chili peppers, the pasilla pepper holds a special place in traditional Mexican cooking. Known for its rich, smoky essence and mild heat, this dark chili is a must-have in sauces, stews, and more. If you’re curious about this unique ingredient, this guide will walk you through everything you need to know about the pasilla pepper.
What is a Pasilla Pepper?
The pasilla pepper is a dried form of the chilaca pepper, native to Mexico. Its name comes from the Spanish word “pasas,” meaning “little raisin,” due to its wrinkled, dark skin and sweet, fruity aroma. Pasilla peppers are part of Mexico’s “holy trinity” of dried chiles—alongside ancho and guajillo—and play an essential role in authentic dishes like mole.
Pasilla Pepper Characteristics
Pasilla peppers are typically 6 to 8 inches long and have a narrow, slender body. They turn from deep green to dark brown as they dry, giving them their signature raisin-like appearance. Their flavor is complex, with notes of chocolate, dried fruit, and a subtle smokiness that enhances many recipes.
In terms of spiciness, the pasilla pepper ranks low on the Scoville scale, ranging between 1,000 and 2,500 Scoville Heat Units (SHU). This makes it milder than jalapeños and suitable for those who prefer gentle heat in their food.
Pasilla Pepper vs. Poblano Pepper
It’s a common mistake to confuse the pasilla pepper with the poblano pepper. While the poblano is a fresh green pepper that becomes an ancho when dried, the pasilla is derived from the chilaca chili. Unlike the thicker and shorter poblano, the pasilla is longer and darker with a raisin-like texture.
In cooking, pasilla peppers are typically used dried, while poblanos are often roasted or stuffed. Understanding the difference helps ensure you choose the right pepper for your recipe, especially when aiming for authentic flavor.
Culinary Uses of Pasilla Pepper
The pasilla pepper shines in traditional Mexican sauces, particularly in rich and complex moles. Its earthy sweetness pairs wonderfully with garlic, onions, and tomatoes, creating deep layers of flavor in every bite.
Pasilla peppers are also used in soups, stews, enchilada sauces, and marinades. When blended with other dried chiles like ancho and guajillo, they form a powerful base for red chile sauces that coat meats or vegetables. Their versatile taste complements beef, chicken, pork, or even beans and rice dishes.
Health Benefits of Pasilla Pepper
Beyond flavor, the pasilla pepper offers impressive nutritional benefits. It is a source of vitamin A, vitamin C, and several antioxidants that support immune health. The capsaicin in pasilla peppers, though present in smaller amounts, has anti-inflammatory and metabolism-boosting properties.
Including pasilla peppers in your meals can also aid digestion and provide a low-calorie way to enhance dishes without added fat or sugar.
How to Cook with Pasilla Peppers
Most recipes call for pasilla pepper in its dried form, which means it needs to be rehydrated before use. To do this, simply toast the pepper briefly in a dry pan to release its oils and aroma, then soak it in hot water for 15-20 minutes until soft.
Once rehydrated, the pasilla can be blended into sauces, chopped into stews, or pureed into a marinade. Roasting or toasting the peppers first enhances their deep flavor, making them even more aromatic and satisfying.
Where to Buy Pasilla Peppers
You can find pasilla pepper in Latin American grocery stores, international spice shops, or the Mexican food aisle of many supermarkets. Online retailers also stock high-quality dried pasilla chiles, often sold in resealable bags.
When shopping, look for whole, pliable chiles without too much breakage or dust—signs that the pepper is still fresh and flavorful.
Pasilla Pepper Substitutes
If you can’t find pasilla, consider using ancho, guajillo, or mulato chiles as alternatives. Each has its own distinct profile, but together they share similar smoky and fruity notes.
Keep in mind that substituting peppers may change the overall taste and heat of a dish, so it’s best to adjust quantities and taste as you go.
Frequently Asked Questions about Pasilla Peppers
What is the difference between pasilla and poblano peppers?
Pasilla is the dried chilaca pepper, while poblano is a different fresh chili that becomes ancho when dried.How spicy are pasilla peppers compared to others?
They are mild, typically 1,000–2,500 SHU—less spicy than jalapeños.Can I substitute ancho for pasilla pepper?
Yes, ancho is a common substitute, though it’s slightly sweeter and more robust.How should I store pasilla peppers?
Keep them in an airtight container in a cool, dry place to maintain freshness.Are pasilla peppers used in chile rellenos?
Not usually. Chile rellenos typically use fresh poblano peppers, not dried pasilla.