The pasilla pepper is the dried form of the chilaca pepper. The name translates to "little raisin", and it is also known as pasilla bajio or chile negro. Learn more about them from ChiliPepperMadness.com.
Scoville Heat Units: 250 - 3,999 SHU
Capsicum Annuum
Pasilla (chile pasilla) or “little raisin” properly refers to the dried chilaca pepper, a popular Mexican chili pepper. The chilaca pepper, when fresh, is also known as pasilla bajio, or as the chile negro or “Mexican negro” because, while it starts off dark green, it ends up dark brown in color. It typically grows from 8 to 10 inches long.
Pasilla peppers are very popular in Mexican cuisine and cooking, particularly for making sauces like moles, table sauces and salsas. The peppers are also ground into a powder for similar uses or for use as seasonings. Many peppers in Mexico are dried for culinary purposes, earning an entirely new name because the flavors, characteristics and uses change completely.
The "chile pasilla", along with ancho peppers and guajillo peppers, are sometimes said to comprise the “holy trinity” of Mexican chile peppers, sometimes along with the dark mulato pepper, though that is a very loose term.
How Hot are Pasilla Peppers?
Pasilla peppers have a bit of a heat range, though they are not overly hot. The peppers range from 250 to 3,999 Scoville Heat Units on the Scoville Scale. Compare this to the popular jalapeno pepper, which averages about 5,000 SHU, and you'll find the pasilla pepper ranges from 20 to 1.25 times milder. Most are not very hot, though you'll get some with respectable heat.
Pasilla Peppers vs. Ancho Peppers
The pasilla pepper should not be confused with the ancho pepper, another hugely popular dried Mexican chili pepper. The ancho is the dried version of the poblano pepper that growers and grocers frequently mislabel as the pasilla in the United States. The darker anchos are also sometimes known as chile negro - thus generating much confusion - but they are not the same as the pasilla peppers.
I've also seen recipes for "roasted pasilla peppers" or "stuffed pasilla peppers", but in reality, those recipes are using fresh poblano peppers.
Learn more about ancho peppers here.
Pasilla Pepper Flavor
Featuring a rich smoky taste and earthy flavor, the pasilla often turns up in dried whole form or as a powder in Mexican salsas as well as in mole sauces and adobo sauces. The pasilla can even create an interesting twist in the flavor and appearance of the standard red chili enchilada sauce. It is also a favorite in combination with fruits or accompanying duck, seafood, lamb, mushrooms, garlic, fennel, honey or oregano.
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
- A Guide to Mexican Peppers
Where Can I Buy Pasilla Peppers?
Pasilla peppers can often be found at local grocery stores near the fresh produce section or in the Mexican section, if they have one. You can also find them at local Mexican grocers.
Or, buy pasilla peppers at Amazon (affiliate link, my friends).
Got any questions? Contact me anytime. -- Mike H.
NOTE: This page was updated on 4/7/20 to include new information. It was originally published on 9/20/13.
Courtney says
Hello, I was curious more about the flavor profile of a fresh pasilla vs dried. I’ve tried the dried and I love the aroma and deep flavor it brings. Is it the same fresh?
Mike Hultquist says
Courtney, you'll get a very different flavor from dried pods than fresh. The drying process really changes things.
Courtney says
Does the drying process add that slightly fruity taste or does that taste also apply to fresh?
Mike Hultquist says
Courtney, there is a HUGE different in flavor between the fresh and dried. Fresh pods are much more vegetal, and you will find fruitiness there, but the flavor is so different with dried, in a wonderful way.
Ginger says
How do I translate a pasilla, ancho or any other dried pepper to the equivalent in powder if I can't get the pepper itself and only have the powder?
Mike Hultquist says
Ginger, figure 4 ounce fresh pods = 1 ounce dried pods = 1 tbsp powder.
Scott says
I’m growing Pasilla Mixe this year specifically to try them in a mash. I’m very curious how they’ll taste as a fermented sauce.
Michael Hultquist - Chili Pepper Madness says
Enjoy!
Angie Ferriera says
I have a question I got some green pasilla peppers do they have to be dehydrated or can I chop them and freeze them!
Michael Hultquist - Chili Pepper Madness says
Angie, you don't have to dehydrate them if you don't want to. You can use fresh peppers (chilacas) as you would use other fresh peppers. You can chop and freeze them, no problem. Enjoy!!
Sarah L says
I bought seeds from Baker Creek this year. Plant got about 2 feet tall, full sun, roughly 1” of water/rain once a week. produced about three gallons of peppers. Took the whole season for the peppers to mature. Next year I will start the seeds earlier inside, prune to make the plant bushier, and also prune off the first buds to give it a bit more time to focus on growth before fruits.
Michael Hultquist - Chili Pepper Madness says
Very nice!!
Michael Miller says
Bought some of these recently and just toasted and ground them for powder today. Very nice aroma and flavor!
Will use some of this in my next batch of ranchero sauce and may incorporate into my chili powder mix as well.
Michael Hultquist - Chili Pepper Madness says
Great use of them, Michael! Love it.
Michael Cuppy says
What's the best way to dry the chili peppers
Michael Hultquist - Chili Pepper Madness says
Michael, I recommend using a dehydrator. It is the safest, most fool-proof method. Here is a link to get you started: https://www.chilipeppermadness.com/preserving-chili-peppers/dehydrating-peppers/
Joel A. Deynzer says
What about buying seeds?
Michael Hultquist - Chili Pepper Madness says
Joel, check out my Chili Plants and Seeds Resources page. I hope this helps! https://www.chilipeppermadness.com/resources/