About Pasilla Pepper
Pasilla Peppers (meaning ‘little raisin’) are dried form of chilaca peppers. Rating 1,000-2,500 SHU, these long, slender dried chilis offer mild heat with remarkable complexity – notes of cocoa, dried fruit (especially raisins), and herbs. Essential in authentic Mexican mole negro and many other mole sauces. The dark, almost black color gives dishes distinctive appearance. Often confused with ancho peppers (which are dried poblanos), pasillas are longer and narrower. The complex flavor develops through drying process. Typically soaked and blended into sauces rather than eaten whole.
Flavor profile
Notes of cocoa, raisins, herbs
In the kitchen
Mole sauces, enchilada sauce, Mexican cooking
Growing information
- Difficulty
- Moderate
- Days to harvest
- 80-90 days
- Plant height
- 24-36 inches
Sources
- Website or article Know The Pepper — Ultimate Pepper Heat Database (opens in a new tab)
Sources are added by editors when they verify a fact. Fields without a listed source are recorded from imports or model suggestions and shown as unreviewed until checked.
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