Pasilla Pepper
Summary:
Pasilla peppers, also known as “chile negro,” are long, dried chilies with a dark brown to black color and a mild to medium heat. They have a rich, earthy flavor with hints of dried berries, chocolate, and a slightly smoky undertone. Pasilla peppers are a key ingredient in Mexican mole sauces and are often used to add depth to sauces, stews, and soups.
Region of Origin:
Native to Mexico, pasilla peppers are widely cultivated in central and southern Mexico, where they are frequently used in traditional Mexican cooking.
Spice Level:
1,000 – 2,500 SHU
Flavor Profile:
Pasilla peppers have an earthy, mildly smoky flavor with undertones of dried berries, cocoa, and a hint of sweetness.
Common Cultivars:
- Pasilla (dried form of the Chilaca pepper)
Culinary Uses:
Typically used in moles, sauces, and salsas, pasilla peppers add complexity to Mexican dishes. They can be soaked and blended into rich sauces or ground into a powder for use in rubs and marinades. They’re especially popular in mole negro and adobo sauces.
Health Benefits:
Pasilla peppers are high in vitamins A and C and are a good source of antioxidants. Their capsaicin content may aid in boosting metabolism and reducing inflammation.
Growing Conditions:
Pasilla peppers grow well in warm climates with well-drained soil and full sunlight. They thrive in temperatures between 70°F and 85°F.
Preservation and Storage Tips:
Store dried pasilla peppers in an airtight container in a cool, dark place. Fresh pasillas, when available as chilaca peppers, can be refrigerated for a short time, but they are usually dried after harvesting.
Substitutes:
Ancho peppers provide a similar mild heat and fruity undertones, while guajillo peppers add a bit more tanginess with a comparable spice level.
Popular Dishes or Recipes:
- Mole Negro
- Pasilla Chile Sauce
- Adobo Sauce
- Enchilada Sauce
Historical and Cultural Significance:
Pasilla peppers are an essential ingredient in traditional Mexican cuisine, particularly in complex sauces like mole. Known as “chile negro” (black chili) due to their dark color, they add depth and flavor to many iconic Mexican dishes.
Pairings:
Pair well with chocolate, garlic, tomatoes, cumin, cinnamon, and nuts, making them ideal for moles and complex sauces.
Warnings or Precautions:
Pasillas are mild in heat, so gloves are not necessary, though it’s still a good idea to wash hands after handling.
Scoville Rating Comparisons:
Milder than serrano and guajillo peppers, similar in heat to ancho peppers, with a more earthy, berry-like flavor profile perfect for deep, rich sauces.