pasilla

Pasilla, also known as chile pasilla bajio, refers to the dried form of the chilaca pepper (Capsicum annuum). When fresh, this pepper is called chilaca; it is long and slender, starting green and maturing to a dark brown. In its dried state, the pasilla is typically dark brown to nearly black and retains a wrinkled, elongated shape. The name pasilla comes from Spanish and is often associated with its raisin-like aroma.

Flavor and heat characteristics vary, but pasilla generally offers mild to medium heat, roughly in the 1,000–2,500 Scoville range. The flavor is earthy and smoky with subtle fruit tones, sometimes described as raisin-like or chocolatey. The pepper is valued for adding depth to sauces and mole mixtures.

Culinary uses and preparation commonly involve rehydration. Dried pasilla is reconstituted in hot water, stems and seeds are removed, and the flesh is chopped for use in sauces, stews, and moles. It is a key component in several Mexican preparations, including mole poblano and mole negro, as well as various adobos and enchilada sauces. In some regions, pasilla is blended with other chiles to achieve a layered flavor.

Substitutions and labeling caveats: in markets outside Mexico, pasilla can be mislabeled or confused with other dried chiles such as guajillo or ancho. If pasilla is unavailable, a combination of ancho and guajillo (with adjustments for heat and flavor) can be used, though the result will differ in nuance from true pasilla. For authenticity, seek dried pasilla labeled as chilaca or pasilla bajio sourced from a reliable supplier.