Table Of Contents
- What Are Pasilla Peppers?
- How to Use Pasilla Peppers
- Pasilla Peppers vs Poblano Peppers
- Substitutes for Pasilla Peppers
- Use Pasilla Peppers in These Recipes
- Where to Buy Pasilla Peppers
- How to Store Pasilla Peppers
What makes Mexican cuisine great is the spice and appetizing heat that its dishes bring. Typically, Mexican food is like a balancing act of spices, using both fresh and dried chili peppers that add not just heat but also depth in flavor to many dishes. One of the most commonly used spices in Mexican cooking is pasilla peppers.
These alongside, ancho chiles and guajillo peppers, comprise the holy trinity of Mexican chili peppers (sometimes including mulato peppers). The combined flavors of these chiles are an essential foundation for your favorite mole or adobo sauce. In this article, you’ll discover how pasilla peppers differ from the others, how to use them, their substitutes, and more!
What Are Pasilla Peppers?
Pasilla peppers, or chile pasilla, are basically the dried version of chilaca peppers. When ripe chilaca peppers are dried, they become pasilla peppers. Pasilla means “little raisin” which refers to its dark and wrinkly appearance and deep pruney flavor. We tend to use these peppers in Mexican and Latin American dishes for their smoky and earthy taste with slight hints of fruitiness underneath.
Why the different names for the same pepper you ask? The difference in names is simply used to distinguish them from one another. Dried chiles have completely different qualities and purposes compared to fresh ones. Fresh chilaca peppers are sometimes called chile negro or black chiles. Despite starting as green, these turn dark brown when ripe. They are elongated in appearance and grow about 6 to 8 inches.
How Hot Are Pasilla Peppers?
In terms of heat, these chiles are relatively mild. This bearable heat level is why most home cooks enjoy using them in everyday recipes. However, the spiciest pasilla pepper still has a bit of a kick as its heat level ranges from 250 to 2,500 on the Scoville scale. To compare, the widely used jalapeño pepper ranges between 2,500 to 8,000 SHU. To put it simply, the spiciest pasilla chili is as hot as the mildest jalapeño pepper.
Since they have a mellow spiciness level, they are often combined with other chiles like poblano and mulato peppers. The mixture of these spices then creates flavors that go beyond heat alone, which is why most complex sauces combine peppers in recipes. Dried chiles are made with mature chilaca peppers and this ripeness can heighten the capsaicin or the compound that makes a chili, spicy. So, you can still expect a bit of a punch when used in your cooking.
- However mild a chili is, they are still hot peppers. So it is best to wear kitchen gloves while handling chili peppers to avoid chili burns. Also, avoid rubbing your eyes or your body for the most part to avoid discomfort.
How to Use Pasilla Peppers
Pasilla peppers are key to authentic mole and adobo sauces. They can be whole, ground, or powdered, and sometimes pureed into a paste for soups and marinades. But regardless of their form, many enjoy using them in Mexican cuisines because of their earthiness and dried-fruit undertones that go beyond the generic heat of peppers.
The dried whole kind can be tough on its own, so it’s best to soak them before pureeing or chopping. But (just like with other dried chiles) give them a quick toast on a dry pan first to boost their flavor. After toasting, soak them in warm water or stock to rehydrate. The next step will depend on the recipe you’re making, but they are often blended to incorporate in soups and sauces.
You can also ground or pulverize these chiles to use as a seasoning. For this, you simply need to cut off the stems and discard the seeds (you can keep them if you want a spicier result). You can use a mortar and pestle or food processor to make chili flakes. However, when making powdered pasilla peppers, you may need to take extra steps. Ensure that there is no moisture left as it could turn clumpy or gummy. You can do this by toasting or drying them further. Pulverize with a spice grinder, and you have a unique seasoning.
This chili goes incredibly well with chocolate flavors like how it is used in mole sauces. But you can also use them in desserts, cakes, or ice creams. If you’re curious how sweet and spice come together, you can start by amping up your hot choco drink or lava cake.
Pasilla Peppers vs Poblano Peppers
Poblano peppers are dark green in color and 3 to 4 inches long in length.
Confusing pasilla peppers with poblano peppers is more common than you think. Their appearance is so closely similar that fresh Poblano peppers are often incorrectly sold as chilaca peppers (fresh version of pasilla peppers) in America. However, since pasilla peppers are dried, they are completely different ingredients. Poblano peppers when dried become ancho chiles.
To tell them apart, the first thing to note is that one is dried and the other is fresh. Second, poblanos are dark green and are only 3 to 4 inches long, while pasillas are dark brown and lengthy in size. Poblano peppers, fresh or dried, are rounder and have a heart-like shape compared to the elongated pasilla peppers. Moreover, pasillas are spicier than poblanos.
Some recipes like stuffed pasilla peppers or chile Rellenos use poblano peppers. Though some markets may label poblano peppers as pasilla peppers, these distinctions can help you determine one from the other.
Substitutes for Pasilla Peppers
Can’t get a hold of this Mexican dried chili or maybe you ran out of it but need it in a recipe? There are plenty of other condiments that possess the same depth of flavor as pasilla peppers you can use.
Pasilla peppers have a unique smoky, earthy, and berry-like taste that some of the following alternatives capture accurately:
- Ancho Pepper – Starting with the most popular and closest substitute, ancho chiles (dried poblano peppers) are easily accessible from grocery stores. This pepper is fruity and smoky as pasilla peppers but is slightly less sweet. It is also milder, averaging from 1000 to 1500 SHU. We consider this the best substitute for pasillas as they have the same chocolatey and dried fruit notes. You can use an equal amount of the needed spice for this substitute.
- Mulato Pepper – This substitute is a spicier relative to ancho peppers as they both come from poblano peppers. This makes it spicier than both pasilla and ancho. It is a good substitute as it has a similar flavor profile. However, mulato chiles are more earthy and chocolatey with hints of licorice and cherry. You should start small and add gradually as it can be hotter.
- Guajillo Pepper– The third member ofthe holy trinity of Mexican peppers, guajillo peppers can be a good substitute, albeit the spiciest among the three. Its heat level can range from 2,500 to 5,000 SHU, which is comparable to the heat of jalapeño peppers. Like the rest, it is also earthy and smoky, but it has hints of cranberry and grassy, tea-like taste. So depending on the recipe you’re cooking, you should use it sparingly as it can be too intense.
Use Pasilla Peppers in These Recipes
Now that you know all about this versatile Mexican condiment, especially how to use it, here are a few recipes you can try to spice up your meals:
- Authentic Mexican Mole Sauce– This traditional sauce is packed with richness from three different chiles and aromatic spices. Not to mention, the robust flavors of chocolate in the mix. Enjoy it on top of enchiladas, burritos, tacos, or any dish that needs a saucy companion.
- Chiles Rellenos – These peppers are stuffed with the goodness of queso fresco and covered in a creamy white sauce. Use pasilla peppers in this dish by soaking them in hot water for an hour until they’re soft and rehydrated. Then, pat them try before slitting and stuffing with queso. Serve hot with a side of warm corn tortillas!
Where to Buy Pasilla Peppers
Pasilla peppers are available in most groceries at the designated Mexican or Latin-American section. However, some stores may mislabel and confuse them with others. When buying these peppers, bear in mind that pasilla peppers are dried chiles. So, do not confuse them with fresh ones or any other fresh chiles. And if you’re in search of the fresh but rarer kind, chilaca peppers, visit Mexican specialty stores or a farmers’ market. You can purchase whole, ground, or powdered chiles online as well. This may be a better option, but the peppers you get may vary in spice level or taste, so check the packaging.
READ ALSO: 6 Reasons Why You Should Shop At A Farmers Market
How to Store Pasilla Peppers
To ensure that your pasilla peppers remain fresh for a longer time, store them in an airtight container. This maintains the quality of your peppers and helps prevent the loss of moisture. When kept exposed, dried chilies may lose their robust nature and shorten their shelf life. We also recommend keeping them stored away from direct sunlight or in a cool and dry space in your kitchen. Additionally, the same treatment is also best for any form of pasilla peppers like ground and flaked ones.
Pasilla peppers are very popular in Mexican cuisine and cooking, particularly for making sauces like moles, table sauces and salsas. The peppers are also ground into a powder for similar uses or for use as seasonings.Are pasilla peppers hotter than jalapenos? ›
Pasilla chiles are considered mild at 250 to 2500 on the scoville heat scale. To put this into context, jalapeño peppers range between 2500 to 8000 SHU. This means the hottest pasilla chile is similar to the mildest jalapeño.Are pasilla peppers good in chili? ›
It's especially tasty when different types of chili powders are used to make the chili. In this recipe chipotle, pasilla, and regular chili powder (generally a blend of spices) gives the chili a slightly smoky flavor and lots of spice.What's the difference between a poblano chili and a pasilla chile? ›
Poblano is a fresh pepper, and it looks very much like a bell pepper—however, it is a deeper green and a bit longer and slender. Pasillas (aka chile negros), on the other hand, are a dried version of the chilaca chili pepper.Can pasilla peppers be eaten raw? ›
Appearance & Flavor
They range from mild to hot; somewhere above an Anaheim and below Hatch chilies on the Scoville scale. When cooked, they have a smoky, savory flavor. When dried, however, the flavor has more depth and they are slightly hotter. When eaten raw, they can taste similar to a raisin with a hint of cocoa.
To rehydrate pasilla peppers, start by placing the dried peppers in a bowl and covering them with hot water. Let them soak for about 20 minutes or until they become soft and pliable. Once the pasilla peppers are rehydrated, carefully remove them from the water and pat them dry with a paper towel.How do you eat pasilla peppers? ›
Dried pasilla chiles are most often incorporated into sauces, such as salsa, enchilada sauce, and mole sauce, where they're typically used in combination with other dried chiles, such as chipotle and ancho peppers.What is another name for a pasilla pepper? ›
Pasilla chiles are the dried form of chilaca peppers, botanically classified as Capsicum annuum. Pasilla peppers are also called chile negro, Mexican negro or pasilla bajio. This mild heat chile has a complex flavor.Are pasilla peppers the same as poblano? ›
The Poblano pepper is a large, heart-shaped pepper, named for the central Mexican state of Puebla where it originated. In northern Mexico, the United States and Canada, the Poblano is also known as the pasilla, but elsewhere, pasilla typically refers to a dried chilaca pepper.What is the most delicious pepper in chili? ›
- Habanero. ...
- Jalapeno. ...
- Pepperoncini. ...
- Poblano. ...
- Scotch Bonnet. The Scotch Bonnet pepper is small in size. ...
- Serrano. Serrano peppers are small to medium in size. ...
- Shishito. Shishito peppers are small to medium in size. ...
- Tabasco. Tabasco peppers are small in size.
In Mexican cuisine, Serrano chiles are second in popularity only to the Jalapeño pepper. Serranos can be eaten raw in sauces and dips, pickled, or cooked. Try the Sazón guacamole for a hint of Serrano!What chile is closest to pasilla? ›
The best alternative: Ancho pepper
In terms of heat, the pasilla (1,000 – 2,500 Scoville heat units) and the ancho (1,000 to 1,500 SHU) are close. They are both mild chilies, with the pasilla having the potential to reach near mild jalapeño heat. Overall it's a small sizzle bump that most won't notice.
Pasilla peppers are relatively mild in heat and measure in at 1,000-2,500 Scoville Heat Units (SHU) on the Scoville Scale. The best comparison would be the jalapeño pepper, which averages about 5,000 SHU.Which is hotter ancho or pasilla? ›
Generally, ancho and pasilla peppers offer a similar mild spiciness. Neither is used primarily to add heat — but pasillas can be slightly hotter, potentially ranging into the low-medium heat range. Anchos are dried poblano peppers with the same heat range as poblanos, from 1,000 to 1,500 Scoville Heat Units (SHU).Are pasilla peppers bitter? ›
The skin also ripens from dark green to red when mature. Underneath the surface, the flesh is thick, crisp, aqueous, and red, encasing a central cavity filled with round and flat, cream-colored seeds. Red Pasilla chile peppers have an earthy, sweet, and smoky flavor mixed with a mild level of spice.
Pasilla Peppers are a mild to medium variety of chile pepper that typically registers between 500 and 2,500 heat units on the Scoville Scale. At the peak of their ripeness, they are a glossy, deep green color with an elongated heart shaped pod.How spicy are pasilla chiles? ›
Pasilla peppers are relatively mild in heat and measure in at 1,000-2,500 Scoville Heat Units (SHU) on the Scoville Scale. The best comparison would be the jalapeño pepper, which averages about 5,000 SHU.What is chile pasilla another name for? ›
Pasilla chiles are the dried form of chilaca peppers, botanically classified as Capsicum annuum. Pasilla peppers are also called chile negro, Mexican negro or pasilla bajio. This mild heat chile has a complex flavor.