Pasilla Pepper
About Pasilla Pepper
The Pasilla pepper, scientifically known as Capsicum annuum, is a versatile chili pepper widely used in Mexican cuisine. It is a long and slender pepper, typically measuring around 6 to 8 inches in length. The name "Pasilla" translates to "little raisin" in Spanish, reflecting its deep brown color when ripe. This rich color gives it a distinct appearance and a unique flavor.
Pasilla peppers offer a mild to medium level of heat, ranging from 1,000 to 2,500 Scoville Heat Units (SHU). This makes them approachable for most palates, providing a pleasant warmth without overwhelming spiciness. The heat level of Pasilla peppers is often described as mild enough to allow the complex flavors to shine through.
The flavor profile of the Pasilla pepper is often described as earthy, smoky, and slightly sweet. It carries hints of dried fruit and chocolate, lending depth and complexity to dishes. The smokiness of Pasilla peppers comes from their natural drying process, where they are left to dry and mature on the vine before being harvested. This process intensifies their flavor and imparts a unique smoky aroma.
In Mexican cuisine, Pasilla peppers are highly valued for their ability to enhance the flavors of sauces, salsas, and stews. They are a key ingredient in traditional mole sauces, where their deep, smoky notes contribute to the sauce's richness and complexity. Pasilla peppers are also used in various other Mexican dishes, including enchiladas, tamales, and soups.
To use Pasilla peppers in cooking, they are typically toasted, rehydrated, and blended into sauces or added directly to dishes. The dried form of Pasilla peppers allows for long shelf life, making them easily accessible year-round. Their versatility and rich flavor profile have also made them popular beyond Mexican cuisine, as they can add depth and complexity to a wide range of international dishes.