What Is Pasilla Pepper? Complete Guide to Flavor & Uses

A pasilla pepper is the dried form of the chilaca pepper, a long, dark green to black chili native to Mexico. Known as “pasilla negro” (meaning “little raisin”) for its wrinkled appearance and sweet, smoky flavor, it measures 1,000–2,500 Scoville Heat Units (SHU)—mild to medium heat. Often confused with poblano peppers, pasillas are essential in Mexican moles and salsas.

Understanding the Pasilla Pepper: Mexico's “Little Raisin”

When exploring authentic Mexican cuisine, you'll frequently encounter the pasilla pepper. This distinctive chili plays a crucial role in traditional dishes but often causes confusion due to naming inconsistencies. Let's clarify exactly what makes this pepper unique and how to use it effectively in your cooking.

Physical Characteristics and Identification

Pasilla peppers start as fresh chilaca peppers—long, slender chilies that grow 6-8 inches in length. When fresh, they display a dark green to nearly black color with a slightly wrinkled texture. As they mature and dry, they transform into the familiar pasilla form: dark brown to black, deeply wrinkled, and measuring approximately 1-1.5 inches in width.

The name “pasilla” (meaning “little raisin” in Spanish) perfectly describes its appearance and flavor profile. Don't confuse it with the fresh poblano pepper, which becomes an ancho when dried—a common point of confusion in grocery stores and recipes.

Flavor Profile and Heat Level

Pasilla peppers offer a complex flavor profile that sets them apart from other dried chilies. They deliver:

• Earthy, smoky base notes
• Subtle fruity undertones reminiscent of berries
• Distinctive raisin-like sweetness
• Chocolate and tobacco hints in premium varieties

On the Scoville scale, pasilla peppers register between 1,000–2,500 heat units, placing them in the mild to medium range. For comparison, this makes them slightly hotter than poblanos (1,000–1,500 SHU) but significantly milder than jalapeños (2,500–8,000 SHU). Most people find pasillas approachable even if they're sensitive to spice.

Comparison of Common Mexican Dried Peppers

Pepper Type	Originating Fresh Pepper	Heat Level (SHU)	Distinctive Flavor Notes
Pasilla	Chilaca	1,000–2,500	Raisin, tobacco, berry
Ancho	Poblano	1,000–1,500	Fig, prune, sweet
Guajillo	Guajillo fresh	2,500–5,000	Tea-like, berry, tangy
Mulato	Mulato fresh	2,500–3,000	Chocolate, licorice, sweet

Common Misidentifications and Regional Variations

In the United States, grocery stores frequently mislabel fresh poblano peppers as “pasilla”—a practice that causes significant confusion. True pasilla peppers come exclusively from dried chilaca peppers, not poblanos. This mislabeling stems from regional naming differences between Mexico and the U.S.

When shopping for authentic pasilla peppers:

• Look for dark brown to black, wrinkled dried peppers
• Avoid products labeled “fresh pasilla” (this doesn't exist—chilacas are the fresh form)
• Check ingredient lists in pre-made sauces for “pasilla” or “pasilla negro”

Culinary Applications and Traditional Uses

Pasilla peppers shine in traditional Mexican dishes where their complex flavor can develop fully. They're essential components in:

• Oaxacan mole negro (the signature black mole)
• Chiles en nogada (stuffed poblano peppers)
• Salsas de molcajete (stone mortar salsas)
• Adobo sauces for meats and vegetables
• Traditional pipián sauces

Professional chefs often toast dried pasillas before rehydrating them to unlock deeper flavors. The standard preparation method involves:

1. Removing stems and seeds
2. Dry-toasting in a skillet over medium heat for 20-30 seconds per side
3. Soaking in hot water for 15-20 minutes until softened
4. Blending into sauces or pastes

Effective Substitutes When Pasilla Peppers Are Unavailable

Finding authentic pasilla peppers can be challenging outside Mexico or well-stocked international markets. When you need a pasilla pepper substitute, consider these alternatives based on your recipe's requirements:

• For mole recipes: Combine equal parts ancho and mulato peppers to approximate pasilla's complex flavor profile
• For salsas: Use guajillo peppers for similar heat with brighter fruit notes
• Quick substitute: Ancho pepper alone provides similar mild heat but lacks the distinctive smokiness
• For heat level matching: California dried peppers offer comparable mildness with less complexity

Remember that pasilla peppers contribute more than just heat—their unique flavor is integral to authentic dishes. When substituting, adjust other seasonings to compensate for flavor differences.

Storage Recommendations for Maximum Freshness

Proper storage significantly impacts the shelf life and flavor retention of pasilla peppers:

• Dried peppers: Store in airtight containers away from light and heat. Properly stored, they maintain optimal flavor for 6-12 months. For extended storage, freeze in vacuum-sealed bags for up to 2 years.
• Reconstituted peppers: Keep soaked peppers in their soaking liquid in the refrigerator for up to 3 days.
• Pepper paste: Freeze in ice cube trays, then transfer to freezer bags for portioned use in future recipes.

Always check dried peppers for mustiness or loss of aroma before use—these indicate diminished quality. Freshly toasted pasillas should emit a rich, smoky fragrance.

Where to Find Authentic Pasilla Peppers

Locating genuine pasilla peppers requires knowing where to look:

• Mexican grocery stores (often labeled as “pasilla negro”)
• Specialty food markets with robust international sections
• Online retailers specializing in authentic Mexican ingredients
• Farmers' markets in regions with significant Mexican culinary influence

When purchasing online, check product descriptions carefully—reputable sellers will specify that pasillas come from dried chilaca peppers, not poblanos. Look for peppers with deep color and flexible texture (brittle peppers indicate excessive age).

What's the difference between pasilla and poblano peppers?

Pasilla peppers are the dried form of chilaca peppers, while poblanos are a different fresh pepper that becomes an ancho when dried. Fresh poblanos are often mislabeled as 'pasilla' in U.S. grocery stores, causing confusion. True pasillas have a darker color, more wrinkled texture, and slightly higher heat than poblanos.

How hot are pasilla peppers compared to other common chilies?

Pasilla peppers measure 1,000-2,500 Scoville Heat Units (SHU), making them milder than jalapeños (2,500-8,000 SHU) but slightly hotter than poblanos (1,000-1,500 SHU). Most people find pasillas approachable with their mild to medium heat level and complex flavor that balances earthiness with subtle sweetness.

Can I substitute ancho peppers for pasilla in recipes?

Yes, but with flavor adjustments. Ancho peppers (dried poblanos) are milder and sweeter with fig-like notes, while pasillas offer more smokiness and raisin-like complexity. For best results in mole recipes, use a 50/50 blend of ancho and mulato peppers to better approximate pasilla's distinctive flavor profile.

Why are pasilla peppers sometimes called 'pasilla negro'?

The term 'pasilla negro' (black little raisin) distinguishes true pasilla peppers from potential mislabeled products. This specification helps consumers identify authentic dried chilaca peppers, which darken to a deep brown or black color when properly dried. The 'negro' designation emphasizes their characteristic dark color and prevents confusion with other pepper varieties.

How should I prepare dried pasilla peppers before using them?

First remove stems and seeds, then dry-toast the peppers in a skillet over medium heat for 20-30 seconds per side until fragrant. Next, soak in hot water for 15-20 minutes until softened. Finally, blend into sauces or chop for salsas. Toasting unlocks deeper flavors, while soaking rehydrates the peppers for optimal texture and integration into dishes.