Green Pasilla Chile Peppers
Estimated Inventory, 22 lbs : 26.44
This item was last sold on : 11/23/24
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.
| Seasoned Catering and Events | San Diego CA | 619-246-4909 |
| Sheraton Carlsbad (7 Mile) | Carlsbad CA | 760-827-2400 |
| Deeply Nourished | La Jolla CA | 808-489-7366 |
| Crudo Cevicheria & Oyster Bar | San Diego CA | 619-313-9127 |
| Oscars Brewing Company | Temecula CA | 619-695-2422 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Sets Kitchen and Bar | San Marcos CA | 970-390-2148 |
| The Seabird Resort | Oceanside CA | 951-704-9703 |
| Belching Beaver Brewery Tavern and Grill | Vista CA | 760-509-4424 |
| Bread & Cie Café | San Diego CA | 619-683-9322 |
| Portside Pier (Miguels) | San Diego CA | 858-268-1030 |
| KI's | Encinitas CA | 760-586-8289 |
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| Southwestern Yacht Club | San Diego CA | 619-222-0438 |
| Woods Hole Oceanographic Inst. | San Diego CA | 508-289-2667 |
| Miguel's Cocina Coronado | Coronado CA | 619-437-4237 |
| University Club | San Diego CA | 619-234-5200 |
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| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
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| The Country Club Of Rancho Bernardo | San Diego CA | 858-487-1134 |
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| The Crack Shack Costa Mesa | Costa Mesa CA | 951-808-7790 |
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| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
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| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
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| Crust Pizzeria Solana Beach | Solana Beach CA | 858-212-8751 |
| Aztec Shop Catering | San Diego CA | 619 594-3576 |
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| The Roxy Encinitas | Encinitas CA | 760-230-2899 |
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| Sabor a Vida Café & Deli Carlsbad | Carlsbad CA | 760-579-3629 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
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| Cantina Mayahuel | San Diego CA | 619-283-6292 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
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| Two Ducks (Deliver Lion Share) | San Diego CA | 619-564-6924 |
| Cocina de Barrio Encinitas | Encinitas CA | 760-840-1129 |
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| The Cottage Encinitas | Encinitas CA | 858-454-8409 |
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| The Local-Pacific Beach | San Diego CA | 858-263-7475 |
| Jo's Mission Hills Diner | San Diego CA | 619-417-3801 |
| Luce | San Diego CA | 619-275-2094 |
| The Cottage Del Mar | Del Mar CA | 858-775-1197 |
| Beaumont's | San Diego CA | 858-459-0474 |
| The Cottage | La Jolla CA | 858-454-8408 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Hilton Mission Valley | San Diego CA | 619-543-9000 |
| The Crack Shack-Encinitas | Encinitas CA | 858-735-3093 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Giuseppe Restaurants & Fine Catering | San Diego CA | 619-436-7006 |
| Coco Maya by Miss Bs - Bar | San Diego CA | 858-245-3780 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
Recipe Ideas
Recipes that include Green Pasilla Chile Peppers. One
is easiest, three is harder.
