Capsicum annuum
Pasilla (Chilaca) - Scoville, Taste & Uses
Pasilla begins as a long, slender chilaca pod. When fresh, it is dark green and slightly tart. When dried, it becomes nearly black, with aroma like raisins and cocoa. Mexican moles rely on pasilla for depth and gentle heat. The pepper’s thin skin toasts quickly, so cooks warm it on a comal before soaking. Rehydrated pieces blend into sauces, soups, and adobos. Heat ranges from 1,000 to 4,000 SHU, placing it in the softer side of Medium. Subtle perfume, layered flavor - logged by the Ministry of Sauce Affairs. Pasilla (Chilaca) typically measures 1,000-4,000 SHU (Medium). Shows up across Mexico, Central Highlands in condiments, pickles, and marinades. Toast dried pasilla lightly, soak until pliable, then blend into mole, adobo, or enchilada sauce. Pair it with ancho and mulato for mole poblano. Crumble dried strips over beans, soups, or scrambled eggs. Ground pasilla adds depth to rubs for beef and lamb. Fresh chilaca can be roasted and stuffed, though it is less common outside Mexico. See sauces using Pasilla (Chilaca)
Also known as: Chilaca, Pasilla Negro
Species
Capsicum annuum
Heat
Flavour
Medium, Earthy, Smoky, Rich, thin-skinned
Origin / Regions
Mexico, Central Highlands
Colour / Shape
Deep green turning dark brown when ripe/dried
Pod size
15-23 cm long, 2-3 cm wide
Try it in the wild
Get sauces featuring Pasilla (Chilaca)
3 European small-batch sauces - flavour, fire and occasionally a bit of chaos, in a box.
Sauces Using Pasilla (Chilaca)
Explore how makers use Pasilla (Chilaca) across styles and regions.
We have not logged sauces featuring Pasilla (Chilaca) yet.
Flavour & Aroma
Pasilla begins as a long, slender chilaca pod. When fresh, it is dark green and slightly tart. When dried, it becomes nearly black, with aroma like raisins and cocoa. Mexican moles rely on pasilla for depth and gentle heat. The pepper’s thin skin toasts quickly, so cooks warm it on a comal before soaking. Rehydrated pieces blend into sauces, soups, and adobos. Heat ranges from 1,000 to 4,000 SHU, placing it in the softer side of Medium. Subtle perfume, layered flavor - logged by the Ministry of Sauce Affairs.
Toast dried pasilla lightly, soak until pliable, then blend into mole, adobo, or enchilada sauce. Pair it with ancho and mulato for mole poblano. Crumble dried strips over beans, soups, or scrambled eggs. Ground pasilla adds depth to rubs for beef and lamb. Fresh chilaca can be roasted and stuffed, though it is less common outside Mexico.
Heat Profile
Scoville range
1,000-4,000 SHU
Heat label
Medium
Harvest window
Late summer to autumn
Sauce Index count
-
History & Culture
Chilaca peppers have grown in central Mexico since pre-Hispanic times. After drying, their wrinkled skin resembled little raisins, inspiring the name “pasilla,” from “pasa.” The pepper became essential in moles from Puebla and Oaxaca, often paired with ancho and mulato. Spanish colonial trade helped distribute pasilla throughout Mexico, while Mexican diaspora introduced it to the United States. Today, it remains a cornerstone of classic mole trios.
Botany & Growing Notes
▼
Grow chilaca plants in warm, sunny plots. Start seeds indoors 8 weeks before transplanting. Provide loose, fertile soil and steady moisture. Plants reach about 1 meter tall and produce long pods that mature in 90 to 100 days. For pasilla production, let pods ripen until dark green, then dry them whole in dehydrators or airy rooms. Support heavy branches with stakes to prevent breakage.
Trial Box visual placeholder
- 3 × 100 ml sauces (varied styles)
- Tasting card & pairing pointers
- Ships EU-wide; limited runs
Trial Box
One-off box to explore heat and flavour across different sauce styles. No commitment; just taste and take notes.
Buy Trial BoxFAQ
Pasilla (Chilaca) typically measures 1,000-4,000 SHU (Medium). Ranges shift with cultivar and growing conditions.
Medium, Earthy, Smoky, Rich, thin-skinned
Chilaca, Pasilla Negro show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Aleppo, Cherry Pepper, Chipotle, Espelette for comparable heat or recipes.
- Aleppo - Medium
- Cherry Pepper - Medium
- Chipotle - Medium
- Espelette - Medium
Toast dried pasilla lightly, soak until pliable, then blend into mole, adobo, or enchilada sauce. Pair it with ancho and mulato for mole poblano. Crumble dried strips over beans, soups, or scrambled eggs. Ground pasilla adds depth to rubs for beef and lamb. Fresh chilaca can be roasted and stuffed, though it is less common outside Mexico.
Grow chilaca plants in warm, sunny plots. Start seeds indoors 8 weeks before transplanting. Provide loose, fertile soil and steady moisture. Plants reach about 1 meter tall and produce long pods that mature in 90 to 100 days. For pasilla production, let pods ripen until dark green, then dry them whole in dehydrators or airy rooms. Support heavy branches with stakes to prevent breakage.
Use gloves, ventilation, and soap to remove capsaicin oils.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-10