What Is a Pasilla Pepper? Clear Definition & Key Facts

A pasilla pepper is the dried form of the chilaca chili, a long, dark brown to black Mexican chili pepper with a rich, smoky, and slightly sweet flavor profile. Despite common confusion, it is not the same as a dried poblano (which is called an ancho), nor should it be mistaken for fresh poblanos which are sometimes labeled as “pasilla” in Mexico. Pasilla peppers typically measure 1,000–2,500 on the Scoville scale, placing them in the mild to medium heat range.

Understanding what is a pasilla requires clarifying a common point of confusion in chili nomenclature. In the United States and international markets, “pasilla” specifically refers to the dried version of the chilaca pepper. However, in Mexico, the term “pasilla” often describes fresh poblano peppers, creating understandable confusion for cooks and culinary enthusiasts. This linguistic distinction is crucial when following authentic Mexican recipes or shopping for ingredients.

Physical Characteristics of Pasilla Peppers

Pasilla peppers stand out with their distinctive appearance. Fresh chilacas (the precursor to pasillas) are long, narrow peppers that start dark green and mature to a deep brown. When dried, they transform into wrinkled, almost black peppers measuring 6–8 inches in length with a matte finish. Their name “pasilla” actually means “little raisin” in Spanish, referring to both their dark color and slightly sweet, fruity flavor profile.

Flavor Profile and Heat Level

When exploring what is a pasilla in culinary terms, its complex flavor profile takes center stage. Pasillas offer earthy, smoky notes with subtle hints of dried fruit, licorice, and berry. On the Scoville scale, they register between 1,000–2,500 units—milder than jalapeños but with more depth than bell peppers. This moderate heat level makes them versatile for various dishes without overwhelming other ingredients.

Pepper Type	Scoville Range	Flavor Characteristics
Pasilla (dried chilaca)	1,000–2,500	Smoky, earthy, fruity, raisin-like
Ancho (dried poblano)	1,000–2,000	Sweet, cherry-like, mild tobacco
Guajillo	2,500–5,000	Berry-like, tangy, tea-like

Common Confusions: Pasilla vs Poblano vs Ancho

One of the most frequent questions about what is a pasilla involves distinguishing it from similar peppers. The key differences:

• Pasilla: Dried chilaca pepper (long, thin, dark)
• Ancho: Dried poblano pepper (wide, heart-shaped, reddish-brown)
• Chilaca: Fresh form of what becomes pasilla when dried
• Poblano: Fresh pepper that becomes ancho when dried

This confusion often stems from regional naming differences. When searching for pasilla pepper substitutes, understanding these distinctions helps select appropriate alternatives.

Culinary Applications of Pasilla Peppers

Pasilla peppers shine in traditional Mexican cuisine, particularly in complex sauces. They're a key ingredient in many mole varieties, especially mole negro from Oaxaca. Their deep flavor enhances:

• Mojo sauces and adobos
• Stews and braises
• Salsas and marinades
• Bean dishes and soups

Chefs often toast dried pasillas before rehydrating them to intensify their natural flavors. The rehydrated peppers can then be blended into smooth sauces or chopped for texture.

Substitutes for Pasilla Peppers

When you're wondering what is a pasilla alternative, several options exist depending on availability:

• Ancho peppers: Closest substitute with similar mild heat and rich flavor (though slightly sweeter)
• Guajillo peppers: Provide comparable heat with brighter, more tangy notes
• Mulato peppers: Offer similar depth with chocolatey undertones
• Combination approach: Mix ancho (for sweetness) and guajillo (for heat) to approximate pasilla's profile

Understanding pasilla vs ancho differences helps determine which substitute works best for specific recipes.

Nutritional Benefits

Beyond flavor, pasilla peppers contribute nutritional value. Like other chili peppers, they contain:

• Vitamin C (even after drying)
• Vitamin A precursors
• B vitamins
• Dietary fiber
• Antioxidants including capsaicin

These compounds support immune function, vision health, and may provide anti-inflammatory benefits. The capsaicin content, while moderate in pasillas, still offers potential metabolic advantages.

Shopping and Storage Tips

When selecting pasilla peppers, look for:

• Deep, almost black color (avoid peppers with reddish tones, which may be ancho)
• Flexible texture (brittle peppers indicate age)
• Intact skin without excessive cracks
• Pleasant, smoky aroma without mustiness

Store dried pasillas in an airtight container in a cool, dark place where they'll maintain quality for 6–12 months. For longer storage, refrigeration or freezing extends their shelf life significantly.

Cooking with Pasilla Peppers: A Simple Technique

Maximize flavor by following this basic preparation method:

1. Remove stems and seeds (seeds contain most heat)
2. Dry-toast peppers in a skillet over medium heat for 20–30 seconds per side
3. Soak in hot water for 15–20 minutes until softened
4. Blend with other sauce ingredients until smooth

This process unlocks the complex flavor profile that defines authentic Mexican dishes using pasilla peppers.

What is the difference between pasilla and poblano peppers?

Pasilla peppers are the dried form of chilaca peppers, while poblanos are fresh peppers that become anchos when dried. In Mexico, fresh poblanos are sometimes called 'pasilla,' causing confusion. In the US, 'pasilla' refers specifically to dried chilacas, which are long and thin, unlike the heart-shaped poblanos.

How hot are pasilla peppers compared to other common chilies?

Pasilla peppers measure 1,000–2,500 on the Scoville scale, making them milder than jalapeños (2,500–8,000) but with more heat than bell peppers (0). They're comparable to anchos in heat level but offer a more complex, smoky, and slightly fruity flavor profile.

Can I substitute ancho peppers for pasilla in recipes?

Yes, ancho peppers make the closest substitute for pasillas as they have similar mild heat levels. However, anchos are slightly sweeter with cherry-like notes, while pasillas have more earthy, smoky, and raisin-like flavors. For best results, you might combine ancho with a small amount of guajillo pepper to better approximate pasilla's distinctive profile.

Why are pasilla peppers sometimes called 'little raisins'?

The name 'pasilla' translates to 'little raisin' in Spanish, referring to both the pepper's dark, wrinkled appearance when dried and its slightly sweet, fruity flavor profile. This distinctive characteristic makes pasillas particularly valuable in complex sauces like mole negro where their raisin-like notes contribute to the sauce's depth of flavor.