Chilaca
Capsicum annuum
Dried, it’s Pasilla
A long, dark green-to-brown chile associated with the dried form pasilla.
Medium
1,000–2,500 SHU
- Flavor
- Dark, earthy, vegetal.
- Origin
- Mexico
- Best uses
- Pasilla sauces, moles, stews.
- Days to maturity
- 75-95
How the heat plays out
Early estimateBuilds gradually, climbs to a low peak, and fades quickly, felt across the mouth. Dark, earthy
In the kitchen
- Dried
- Dried pasilla gains depth.
- Roasted
- Good when roasted.
- Fermented
- Useful in sauces.
Substitutes
Compare all
Sources
- Pásele pásele chiles Biblioteca Angelopolitana / Gobierno Municipal de Puebla
- Ahora es cuando chile verde, le has de dar sabor al caldo Secretaría de Agricultura y Desarrollo Rural