Pasilla

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Pasilla
Pasillachiles.jpg
Two pasilla chiles
Species Capsicum annuum
Heat Low
Scoville scale 1,000–3,999 SHU
Fresh dark brown chilaca peppers
A fresh poblano pepper, often sold incorrectly under the name 'pasilla' north of Mexico

The pasilla chile or chile negro is the dried form of the chilaca chili pepper,[1] a long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin and pronounced pah-SEE-yah (literally "little raisin"),[2] it is a mild to medium-hot, rich-flavored chile. As dried, it is generally 6 to 8 in (15 to 20 cm) long and 1.0 to 1.5 in (2.5 to 4 cm) in diameter.

The fresh narrow chilaca can measure up to 9.0 in (22 cm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.[3]

In the United States, producers and grocers often incorrectly use 'pasilla' to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho.[4][5]

Use

Pasilla are used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano.[citation needed] They are sold whole or powdered in Mexico, the United States, and the United Kingdom.[citation needed]

Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in mole negro.[6]

See also

References

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  2. Rombauer, I, et al. (1997). The Joy of Cooking, pp. 399–402, New York: Scribner. ISBN 0-684-81870-1
  3. Lua error in package.lua at line 80: module 'strict' not found.
  4. Pasilla vs. Poblano. Fiery-Foods.com.
  5. Pepper, chili. CHOW. CBS Interactive.
  6. Lua error in package.lua at line 80: module 'strict' not found.

Further reading

  • Kennedy, Diana. The Cuisines of Mexico (revised edition) New York: Harper & Row, 1986.
  • Kennedy, Diana. From My Mexican Kitchen: Techniques and Ingredients. New York: Clarkson Potter/Publishers, 2003.
  • McMahan, Jacqueline Higuera. Red & Green Chile Cookbook. Lake Hughes, CA: The Olive Press, 1992.