What Is Pasilla Chili? Complete Guide to Flavor & Uses

A pasilla chili is a dried chilaca pepper, known for its deep, rich flavor with notes of dried fruit, licorice, and mild earthiness. Measuring 1,000-2,500 on the Scoville scale, it's considered mild to medium heat—less spicy than jalapeños. This slender, dark brown to black dried pepper is a cornerstone of Mexican cuisine, especially in moles and salsas.

The pasilla chili (chile pasilla in Spanish, meaning "little raisin") transforms from fresh chilaca peppers through sun-drying, developing complex flavors essential to traditional Mexican cooking. Unlike fresh peppers, pasillas offer a concentrated, nuanced taste profile that enhances sauces, stews, and marinades without overwhelming heat.

Physical Characteristics of Pasilla Chilies

Pasilla chilies display distinctive visual traits that help differentiate them from other dried peppers:

• Color: Deep brown to nearly black when dried, with a matte finish
• Shape: Long and slender (6-8 inches), often curved with wrinkled skin
• Texture: Thin, brittle walls that crack easily when bent
• Weight: Light for their size due to low moisture content

When selecting pasillas, look for intact peppers without mold or excessive dust. The best specimens have a slightly shiny surface and emit a faint fruity aroma when broken open. Avoid those with white spots (indicating moisture damage) or excessive brittleness (signaling age).

Flavor Profile and Heat Level

Pasilla chilies deliver a sophisticated flavor experience that makes them prized by chefs:

• Primary notes: Dried fruit (raisin, prune), licorice, tobacco, and subtle coffee undertones
• Heat level: 1,000-2,500 Scoville Heat Units (SHU)—milder than jalapeños (2,500-8,000 SHU) but stronger than poblanos (1,000-2,000 SHU)
• Mouthfeel: Smooth, with gradual warmth that builds slowly

Unlike many chilies where heat dominates, pasillas provide balanced complexity. The drying process concentrates natural sugars while developing earthy notes, creating a versatile pepper suitable for both delicate sauces and robust stews.

Comparison of Common Dried Mexican Chilies

Chili Type	Heat Level (SHU)	Flavor Profile	Common Uses
Pasilla	1,000-2,500	Dried fruit, licorice, earthy	Moles, salsas, adobos
Ancho	1,000-2,000	Cherry, cocoa, raisin	Mole poblano, enchilada sauce
Mulato	2,500-3,000	Chocolate, coffee, sweet	Mole negro, complex sauces
Guajillo	2,500-5,000	Tangy, berry, tea-like	Adobo sauce, marinades

Culinary Applications and Traditional Uses

Pasilla chilies shine in traditional Mexican dishes where their nuanced flavor can develop fully:

Moles: Essential in Oaxacan mole negro and other complex sauces, where pasillas contribute deep color and foundational flavor. Their mild heat allows other ingredients like chocolate and spices to shine.

Salsas: When rehydrated and blended, pasillas create smooth, rich salsas perfect for enchiladas or as table condiments. The pasilla salsa recipe typically includes garlic, onion, and sometimes tomatoes.

Adobos: Combined with vinegar and spices, pasilla-based adobos tenderize meats while adding complex flavor without excessive heat—ideal for slow-cooked dishes like chile colorado.

Modern applications: Contemporary chefs use pasillas in unexpected ways—infused into oils, added to chocolate desserts, or blended into coffee rubs for meats.

Pasilla vs Ancho vs Mulato: Understanding the Differences

Many confuse pasilla with ancho and mulato chilies, but key distinctions exist:

Pasilla vs Ancho: Pasillas come from chilaca peppers, while anchos are dried poblanos. Pasillas are longer, thinner, and darker than anchos, with more pronounced fruit notes. Anchos offer sweeter, cherry-like flavors with less complexity.

Pasilla vs Mulato: Mulatos are also dried poblanos but harvested later than anchos. They're darker and sweeter than anchos with chocolate notes, while pasillas maintain more fruitiness. Mulatos generally run slightly hotter than pasillas.

Understanding these differences helps prevent recipe failures—substituting anchos for pasillas in mole negro, for example, creates a noticeably different flavor profile.

Proper Preparation Techniques

Maximize pasilla flavor with correct preparation:

1. Stemming and seeding: Cut off the stem, then shake or scrape out seeds. Retain some seeds for extra heat.
2. Dry toasting: Briefly toast whole peppers in a dry skillet over medium heat (1-2 minutes) until fragrant but not burnt.
3. Rehydration: Soak in hot water for 15-20 minutes until pliable. Reserve soaking liquid for sauces.
4. Blending: Blend rehydrated peppers with soaking liquid until smooth for sauces or pastes.

Avoid boiling pasillas, which can make them bitter. For intense flavor, roast rehydrated peppers under the broiler for 2-3 minutes before blending.

Storage and Shelf Life

Pasilla chilies maintain quality when stored properly:

• Keep in airtight containers away from light and moisture
• Ideal storage temperature: below 70°F (21°C)
• Maximum shelf life: 6-12 months for optimal flavor
• Signs of deterioration: loss of aroma, white mold spots, excessive brittleness

For extended storage, freeze dried pasillas in vacuum-sealed bags for up to 2 years. Thaw at room temperature before use to prevent moisture absorption.

Nutritional Benefits

Beyond flavor, pasilla chilies offer nutritional advantages:

• Rich in vitamin C (even when dried)
• Contains capsaicin, which may boost metabolism
• Source of vitamin A, potassium, and antioxidants
• Negligible calories (about 18 per ounce)

While not consumed in large quantities, their inclusion in dishes contributes to overall dietary diversity and potential health benefits associated with moderate chili consumption.

Finding and Selecting Quality Pasilla Chilies

When shopping for pasilla chilies, consider these tips:

• Check for consistent dark color without greenish tints (indicates incomplete drying)
• Choose flexible peppers that don't snap immediately (excessive brittleness suggests age)
• Smell for pleasant, fruity aroma—avoid musty or moldy scents
• Purchase from reputable Mexican markets or specialty spice retailers
• Consider whole peppers rather than pre-ground for maximum freshness

Online retailers often provide fresher pasillas than standard grocery stores, where stock may sit for extended periods. Look for harvest dates when available.

What's the difference between pasilla chili and ancho chili?

Pasilla chilies come from dried chilaca peppers, while anchos are dried poblanos. Pasillas are longer, thinner, and darker with more pronounced fruit and licorice notes. Anchos offer sweeter, cherry-like flavors. Pasillas typically measure 1,000-2,500 SHU, while anchos range from 1,000-2,000 SHU.

Can I substitute pasilla chili in recipes?

Yes, but with flavor adjustments. Ancho chilies make the closest substitute for pasillas, though they're slightly sweeter. For more heat, use a combination of ancho and guajillo. In mole recipes, mulato chilies can work but will create a chocolate-forward profile rather than the fruitier pasilla character.

How hot is a pasilla chili compared to common peppers?

Pasilla chilies measure 1,000-2,500 on the Scoville scale, making them milder than jalapeños (2,500-8,000 SHU) but slightly hotter than poblanos (1,000-2,000 SHU). Their heat builds gradually with complex flavor notes that balance the spiciness, making them feel milder than their Scoville rating suggests.

Do I need to remove pasilla chili seeds before using them?

Removing seeds is recommended for most applications as they contain concentrated capsaicin (the compound that creates heat). For traditional moles, many recipes call for partial seeding to maintain balance. If you prefer milder flavor, remove all seeds and membranes. For extra heat, retain some seeds during preparation.

How long do dried pasilla chilies last in storage?

Properly stored in an airtight container away from light and moisture, dried pasilla chilies maintain optimal flavor for 6-12 months. Signs of deterioration include loss of aroma, white mold spots, or excessive brittleness. For extended storage, freeze them in vacuum-sealed bags for up to 2 years, thawing at room temperature before use.