Chilaca Pepper
The chilaca pepper is a dark green, curvy, mildly hot pepper that is an important part of Mexican cuisine. When dried, it is called the chile negro or pasilla pepper.
SCOVILLE HEAT UNITS: 1,000-2,500 SHU
Capsicum Annuum
What is a Chilaca Pepper?
The chilaca pepper is a mildly hot pepper that is an important part of Mexican cuisine. When dried, the dark green skins darken to a richer brown-black color. It is then called the chile negro or pasilla pepper. The pods are long and thin, and grow to about 6-9 inches in length, and 1 inch wide.
The peppers have a flattened shape, and its skin is somewhat wrinkled. It matures to a dark brown color, and has a rich flavor when fully matured.
The Chilaca is usually dried, and in this form is known as the Pasilla. Fresh chilaca is rarely used, but the popular dried form, the Pasilla, is great for sauces or can be ground and made into a table sauce, or condiment. They are widely used in Mexican cuisine.
How Hot is a Chilaca Pepper?
Chilaca peppers are considered mildly hot, ranging from 1,000 to 2,500 Scoville Heat Units on the Scoville Scale. Compare this heat with a typical jalapeno pepper, which averages about 5,000 SHU, and you’ll find chilacas are 2 to 5 times milder.
Learn More About These Other Mexican Peppers
- Ancho Peppers
- Chile de Arbol Peppers
- Chipotle Peppers
- Cascabel Peppers
- Guajillo Peppers
- Morita Peppers
- Mulato Peppers
- Pasilla Peppers
- Puya Peppers
Where Can I Buy Chilaca Peppers?
You should be able to buy chilica chili peppers from your local Mexican grocers, or you’re better off growing them yourself. Or, you can buy chilaca peppers from Amazon (affiliate link, my friends).
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Does the flesh (inside) of a chilaca/pasilla turn brown when ripe?
Scott, chilaca peppers do mature to a dark brown color.