Pasilla
Pasilla — literally "little raisin" — is a dried chilaca chile, and the name fits. At a mild 1,000–2,500 Scoville units, it's earthy and dark, with raisin, cocoa, and a faint, pleasant bitterness. It's the third member of the classic dried trio alongside ancho and guajillo, and the one that adds brooding complexity and depth to moles and sauces. Long, wrinkled, and nearly black, pasilla is sold whole or ground and rewards toasting before use.
Heat & Scoville
Pasilla runs 1,000–2,500 SHU — classified as Mild. SHU ranges vary by cultivar and growing conditions; treat these as commonly cited guides, not lab-exact numbers.
Flavor profile
Earthy and raisiny with a hint of cocoa and gentle bitterness. Adds depth and complexity.
Origin: Dried chilaca chile. Mexico.
Forms & how to use
Typically sold dried. Common forms: dried whole, ground.
- mole
- sauces
- chili depth
Substitutes
Pasilla in chili & recipes
FAQ
What is a pasilla pepper?
A pasilla is a dried chilaca chile. Mild and dark, it's one of the three foundational dried Mexican chiles with ancho and guajillo.
Is pasilla the same as poblano or ancho?
No — that's a common mix-up. Ancho is dried poblano; pasilla is dried chilaca. They're different peppers, though both are mild and dark.
What's a good pasilla substitute?
Ancho or guajillo for the dried trio; mulato is another earthy, dark option.