Tip:
Highlight text to annotate it
X
Pasilla means "little raisin" in Spanish. They are named for their dark brown to black
color and their raisin-like aroma. The fresh green pods are called "chilaca." They are
also called chile ***. Pasillas are often mislabeled as anchos, which are actually the
dried version of a type of poblano chile. The pasilla is a mild to moderate chile at
1000 to 1500 Scoville units.
Dried pasillas are one of the main chiles used in Mexican moles but both pasilla and
chilaca chiles are used in Mexico. The taste of pasillas are similar to ancho chiles, with
a fruity flavor, and their heat is comparable.