Pasilla Chili: Heat, Flavour & Uses
In short: The pasilla is the dried chilaca from Mexico. At about 1,000 to 2,500 SHU it is mild, dark, almost black, and tastes of dried berries, cocoa and herbs. It is a classic for mole, and I cook with it often.
"Pasilla" means "little raisin", and that is just how it looks: long, narrow, wrinkled and almost blackish-brown. Fresh, the same chili is called chilaca. Together with ancho and guajillo it is among the most important dried chilies in Mexican cooking.
Heat
About 1,000 to 2,500 SHU (depending on the source). That is mild and pleasant for most people. To place the scale, see the Scoville guide.
Flavour
Pasilla tastes dark and deep: dried berries, cocoa, a little herb and liquorice. It brings mainly depth and colour to sauces, less heat.
My experience
I have often cooked with pasilla, guajillo and arbol, mostly from video recipes, among other things for salsa macha. More recipes will follow. I am excited by how many Mexican sauces are made from dried or smoked chilies.
Uses
- In mole, usually together with ancho and mulato.
- In dark salsas, soups and stews.
- As a powder for rubs and marinades.
Prepare it like the other dried chilies: remove stem and seeds, toast briefly, soak and blend.
FAQ
What is the difference between pasilla and ancho?
Ancho is the dried poblano, broad and fleshy with a sweetish aroma. Pasilla is the dried chilaca, narrow and wrinkled with berry and cocoa notes.
How hot is pasilla?
Mild, about 1,000 to 2,500 SHU.
More varieties are in the chili variety encyclopedia.
About the author
Fabian Rueda has long experience in the spicy world and likes to cook with Mexican dried chilies. Follow him on Instagram.