Pasilla vs Ancho Peppers: Clearing the Confusion

No, pasilla and ancho peppers are not the same. Ancho peppers are dried poblanos, while pasilla peppers are dried chilacas. This common confusion stems from their similar appearance and use in Mexican cuisine, but they have distinct flavor profiles, heat levels, and culinary applications.

Many home cooks and even experienced chefs frequently mix up pasilla and ancho peppers, creating unnecessary confusion in the kitchen. Understanding the difference between these two essential Mexican dried chilies can transform your cooking and help you achieve authentic flavors in traditional recipes.

What Exactly Are Ancho Peppers?

Ancho peppers represent the dried form of poblano peppers. When fresh poblanos ripen to a deep red color and undergo the drying process, they transform into anchos. The name "ancho" literally means "wide" in Spanish, describing their broad, flat shape.

These dried chilies offer a rich, slightly sweet flavor with notes of dried fruit, tobacco, and coffee. On the Scoville scale, anchos range from 1,000 to 2,000 units, placing them on the milder end of the heat spectrum—comparable to a bell pepper but with more complexity. Their deep reddish-brown color and heart-shaped appearance make them easily identifiable.

Understanding Pasilla Peppers

Pasilla peppers, sometimes called "pasilla bajio" to avoid confusion, are actually dried chilaca peppers. The term "pasilla" translates to "little raisin," which perfectly describes their appearance and flavor profile. Fresh chilacas are long, thin, and dark green, but after drying, they become wrinkled, dark brown to black, and develop that characteristic raisin-like taste.

With a Scoville rating between 1,000 and 2,500 units, pasillas deliver mild to medium heat. Their flavor profile features earthy, smoky notes with hints of berries and licorice. The elongated, narrow shape (typically 6-8 inches long) distinguishes them from the wider anchos.

Key Differences Between Pasilla and Ancho Peppers

Characteristic	Ancho Pepper	Pasilla Pepper
Origin	Dried poblano pepper	Dried chilaca pepper
Shape	Wide, heart-shaped (2-3 inches wide)	Long, narrow (6-8 inches long)
Color	Deep reddish-brown	Dark brown to black
Flavor Profile	Fruity, sweet, tobacco, coffee notes	Earthy, smoky, berry, licorice notes
Heat Level	1,000-2,000 SHU (mild)	1,000-2,500 SHU (mild-medium)
Common Uses	Mole poblano, enchilada sauce, stews	Mole negro, salsas, adobo marinades

Why the Confusion Between Pasilla and Ancho?

The confusion between pasilla and ancho peppers primarily stems from regional naming differences and inconsistent labeling practices. In some parts of the United States, particularly in California, dried poblanos (anchos) are sometimes incorrectly labeled as "pasilla." This mislabeling has perpetuated the misunderstanding that these peppers are interchangeable.

Additionally, both peppers appear in many traditional Mexican dishes, leading some to assume they serve identical purposes. While they can sometimes substitute for each other in a pinch, understanding their unique characteristics allows for more authentic and flavorful cooking.

Culinary Applications: When to Use Each Pepper

Ancho peppers shine in recipes requiring a sweet, fruity base note. They form the foundation of mole poblano and work beautifully in enchilada sauces, stews, and braises. Their mild heat makes them accessible to those sensitive to spice while still providing complex flavor.

Pasilla peppers excel in dishes where earthy, smoky depth is desired. They're essential in Oaxacan mole negro and traditional adobo sauces. Their slightly higher heat level and distinctive flavor make them ideal for salsas and marinades where you want more pronounced chili character.

Substitution Guidance

While not identical, you can substitute between these peppers when necessary. If substituting ancho for pasilla, expect a sweeter, less earthy result. When using pasilla instead of ancho, anticipate slightly more heat and a different flavor profile.

For the most accurate substitutions:

• Replace ancho with mulato pepper (closest flavor match)
• Substitute pasilla with guajillo for similar heat with brighter flavor
• Use a combination of ancho and chipotle for pasilla's earthy-smoky profile

Shopping Tips for Authentic Results

When purchasing dried chilies, look for pliable peppers with deep, rich color—avoid brittle, faded specimens. For true pasilla peppers, check for the long, narrow shape and dark brown to black color. Authentic anchos should be wide and heart-shaped with reddish-brown hue.

Reading labels carefully helps avoid the common pasilla-ancho mix-up. In Mexican markets, you'll typically find them correctly labeled as "ancho" and "pasilla" or "pasilla bajio." When shopping in mainstream American grocery stores, be particularly vigilant as mislabeling occurs frequently.

Can I substitute ancho for pasilla in recipes?

Yes, but with flavor adjustments. Ancho offers sweeter, fruitier notes while pasilla provides earthier, smokier flavor. Use 1:1 substitution but expect different flavor outcomes. For closer results, add a pinch of smoked paprika when substituting ancho for pasilla.

Which is hotter, pasilla or ancho pepper?

Pasilla peppers are slightly hotter than anchos. Pasillas range from 1,000-2,500 Scoville units while anchos measure 1,000-2,000 units. The difference is subtle in most cooking applications, but pasillas deliver a more pronounced heat presence.

Why are ancho and pasilla peppers often confused?

The confusion stems from regional mislabeling, particularly in California where dried poblanos (anchos) are sometimes incorrectly sold as 'pasilla.' Both peppers appear in similar Mexican dishes and have comparable mild heat levels, contributing to the ongoing mix-up despite their different origins and flavor profiles.

What's the best substitute for pasilla peppers?

Guajillo peppers make the closest substitute for pasilla in terms of heat level, though they offer brighter, tangier flavor. For recipes requiring pasilla's earthy notes, combine equal parts ancho and chipotle peppers to approximate the distinctive pasilla flavor profile.

How can I tell if I have genuine pasilla peppers?

Authentic pasilla peppers are long (6-8 inches), narrow, and dark brown to black with a raisin-like appearance. They should feel somewhat pliable, not brittle. If your 'pasilla' is wide and heart-shaped, it's actually an ancho pepper—this common mislabeling occurs frequently in American grocery stores.