Green Pasilla Chile Peppers
Estimated Inventory, 22 lbs : 34.05
This item was last sold on : 11/22/24
Description/Taste
Green Pasilla peppers are the dried version of a large pepper variety known as Chilaca peppers. Chilaca peppers have a curved to straight pod shape and average about 15 to 25 centimeters long. They possess a thick and wide conical body that tapers to a point on the non-stem end. These peppers have glossy, smooth, and taut skin that’s covered in prominent folds and creases. As they mature and dry into the wrinkled pods known as Pasilla peppers, their dark green color deepens to a rich dark brown. The flesh of Chilaca peppers is thick, crisp, aqueous, and pale green. It encloses a central cavity filled with round and flat cream-colored seeds. Chilaca peppers initially have a vegetal and earthy taste. When dried into Pasilla peppers they take on a warmer and sweeter flavor with smoky and savory undertones.
Seasons/Availability
Green Pasilla peppers are available year-round.
Current Facts
Green Pasilla peppers are botanically classified as Capsicum annuum and belong to the Solanaceae family. The name Green Pasilla may refer to two distinct varieties of peppers and is used differently in regions around the world. Fresh markets often label a thick, wide, and dark green pepper variety as Green Pasilla when they are actually Poblano peppers. It has become standard to see Pasilla and Poblanos used interchangeably even though they are two separate peppers. This mislabeling is common in farmers’ markets throughout the Southwestern United States and Northern Mexico. True Pasilla peppers are the dried wrinkled pods of the Chilaca pepper. The Chilaca variety is a long, spicy, and dark green pepper. It typically becomes wrinkled and dark chocolate brown when dried into a Pasilla pepper. The name Pasilla means little raisins and this pepper is also known as Chile Negro and Pasilla Bajio. Pasilla peppers have a mild to medium level of heat that ranges from 1,000 to 2,000 SHU on the Scoville scale and are cultivated as dried chiles.
Nutritional Value
Pasilla peppers are a significant source of vitamin C, which is an antioxidant that can help boost immunity, iron absorption, cholesterol levels, infection defense, UV protection, eye health, and collagen, serotonin, and dopamine production. These peppers are a source of vitamins A and B6 that promote cell growth and repair, white blood cell and energy production, hormonal regulation, skin and hair health, and protection against free radical damage. The manganese and fiber in these vegetables also support bone formation, metabolism, nervous system health, wound healing, blood sugar control, and digestion.
Applications
Green Pasilla peppers are technically Chilaca peppers and are often grilled, roasted, or baked. These peppers contain a fibrous, tough skin that is tightly adhered to the flesh when raw. The cooked flesh is easily separated and makes the pepper easier to consume. Green Pasilla peppers are commonly fire-roasted to obtain a rich and smoky flavor that pairs well when diced into salads, chilis, soups, stews, or salsas. The peppers can also be stuffed with cheese sauces, black beans, potatoes, seafood, eggs, or pork and then fried. They may also be used in a chiles en nogada dish that traditionally involves Poblano peppers stuffed with meats and covered in a white sauce. This variety also bodes well for rajas con cream which roasts peppers in a cream sauce. Green Pasilla peppers pair well with herbs like cilantro, epazote, and oregano, mushrooms, green and red onions, corn, pomegranate seeds, quinoa, rice, chickpeas, poultry, beef, duck, lamb, seafood, and cheeses such as feta, gorgonzola, cotija, and pecorino. Fresh peppers will keep for 1 to 2 weeks when loosely stored whole and unwashed in a paper or plastic bag in the refrigerator. The peppers can also be chopped and frozen for up to three months.
Ethnic/Cultural Info
In Central America, Pasilla translates from Spanish to mean little raisin and is a term used to describe the dried version of the Chilaca pepper. True dried Pasilla peppers are mildly spicy, wrinkled, earthy, sweet, and black. Their fresh versions are solely labeled as Chilaca. It is unknown how Pasilla came to be used interchangeably with Poblano in fresh markets. One hypothesis stems from the peppers’ similarity in appearance when both varieties are shriveled and dried. Pasillas are often grouped with Ancho and Guajillo peppers as the holy trinity of Mexican chile peppers that are used in a wide variety of definitively spicy Mexican dishes.
Geography/History
Pasilla peppers derive from Chilaca peppers that likely originated in the Puebla region of Central Mexico just south of Mexico City. This variety can be grown in warm, dry climates with full sun exposure and temperatures between 21 and 29 degrees Celcius. Their dry texture requires them to be cultivated by home gardeners and commercial vegetable producers. The popularity of Pasilla peppers rose because of how well their flavor bodes for Mexican sauces and salsas. They were also suitable for turning into seasonings that could be used by home cooks and chefs throughout Central America, Mexico, and the United States. Dried Pasilla peppers are rare to find in fresh commercial markets and are commonly sold through Mexican grocers. Their seeds can be purchased online or from Mexican seed suppliers to be sown in home gardens.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Redwing Bar & Grill | San Diego CA | 619-281-8700 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
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| The Besta-Wan Pizza House | Cardiff CA | 805-231-2515 |
| Miguel's 4S Ranch | San Diego CA | 858-924-9200 |
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| The Cottage Del Mar | Del Mar CA | 858-775-1197 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| The Original 40 Brewing | San Diego CA | 619-206-4725 |
Recipe Ideas
Recipes that include Green Pasilla Chile Peppers. One
is easiest, three is harder.
