Eat More Chilis

Eat More Chilies

Pasilla:

A Pasilla pepper is the dried form of the Chilaca chile. These peppers are often used in sauces. These chilis are sold whole or powdered in Mexico and the United States. The pasilla chile, or chile negro, is the dried form of a variety of Capsicum annuum named for its dark, wrinkled skin. In its fresh form, it is called the chilaca. It is a mild to medium-hot, rich-flavored chile. It is typically 6 to 8 inches long and 1 to 1 1/2inches in diameter. The fresh narrow chilaca can measure up to 9 inches long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when mature. Pasilla is a flavorful spice with berry-raisin-cocoa overtones.

Pasilla peppers have a Scoville Heat Unit rating between 1,000 to 2,500.

Learn more about the Scoville heat scale.

Heat of Chilis