Species Capsicum annuum Scoville scale 1,000–3,999 SHU | Heat Low | |
 | ||
Similar Guajillo chili, Poblano, Chile de árbol, Water, Serrano pepper | ||
Salsa de chile pasilla chile pasilla sauce
The pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin and pronounced pah-SEE-yah (literally "little raisin"), it is a mild to medium-hot, rich-flavored chile. As dried, it is generally 6 to 8 in (15 to 20 cm) long and 1.0 to 1.5 in (2.5 to 4 cm) in diameter.
Contents
The fresh narrow chilaca can measure up to 9.0 in (22 cm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.
In the United States, producers and grocers often incorrectly use 'pasilla' to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho.
Receta de salsas de chile pasilla oaxaque a
Use
Pasilla are used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano. They are sold whole or powdered in Mexico, the United States, and the United Kingdom.
Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in mole negro.
