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Green Pasilla chile peppers are large, curved to straight pods, averaging 12 to 22 centimeters in length, and have a wide, conical shape that tapers to a point on the non-stem end. The skin is glossy, smooth, and taut, covered in prominent folds and creases, and the skin also ripens from dark green to red when mature. Underneath the surface, the flesh is thick, crisp, aqueous, and pale green, encasing a central cavity filled with round and flat, cream-colored seeds. Green Pasilla chile peppers have a vegetal, earthy flavor when young, and with cooking, the flesh will develop sweeter notes with smoky undertones.
Green Pasilla chile peppers are available year-round.
Green Pasilla chile peppers, botanically classified as Capsicum annuum, are a well-known cooking variety that belongs to the Solanaceae or nightshade family. Despite their culinary reputation, the name Green Pasilla is often used to describe two distinct varieties of peppers and is used differently in regions around the world. True Green Pasilla chile peppers are the dried, wrinkled pods of the chilaca chile pepper, which is a long, spicy, and dark green pepper. Dried Pasilla peppers are rare to find in fresh commercial markets and are commonly sold through Mexican grocers. In the fresh markets, the thick, wide, and dark green peppers that are labeled as Green Pasilla are actually poblano peppers. This mislabeling is common to see in farmer’s markets throughout the Southwestern United States and Northern Mexico, and it has become standard to see Pasilla and poblano used interchangeably even though they are two distinct peppers. For the purpose of this article, when Green Pasilla is referenced, it is actually referring to a green poblano. Green Pasilla peppers have a mild to medium level of heat, ranging 1,000-2,000 SHU on the Scoville scale, and are cultivated as a fresh, canned, or dried chile.
Green Pasilla chile peppers are an excellent source of vitamin C, which is an antioxidant that can help boost the immune system and is a good source of vitamins A and B6, manganese, and fiber. The peppers also contain potassium, iron, and folate.
Green Pasilla chile peppers, technically poblanos, are consumed in cooked applications such as grilling, roasting, and baking. The peppers contain a fibrous, tough skin that is tightly adhered to the flesh when raw, but when cooked, the flesh is easily separated, making the pepper easier to consume. Green Pasilla chiles are commonly fire-roasted to obtain a rich, smoky flavor and are 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, or they can be used to make traditional dishes such as chiles en nogada, which are poblano peppers stuffed with meats and covered in a white sauce, and rajas con cream, which are roasted peppers in a cream sauce. Green Pasilla chile peppers pair well with herbs such as cilantro, epazote, and oregano, mushrooms, green onions, red onions, corn, pomegranate seeds, quinoa, rice, chickpeas, meats such as poultry, beef, duck, and lamb, seafood, and cheeses such as feta, gorgonzola, cotija, and pecorino. Fresh peppers will keep 1-2 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.
In Central America, Pasilla translates from Spanish to mean “little raisin” and is a term used to describe the dried version of the chilaca chile pepper. True dried Pasilla peppers are mildly spicy, wrinkled, earthy, sweet, and black, and their fresh versions are solely labeled as chilaca, which are also listed in the Specialty Produce App for more information. It is unknown how Pasilla came to be used interchangeably with poblano in fresh markets, but one hypothesis stems from the pepper’s similarity in appearance when shriveled and dried. Regardless of the true species, Pasilla and poblano are often used to describe fresh poblano peppers in farmer’s markets in the United States and Northern Mexico. The peppers in the photo above are fresh poblano peppers.
Green Pasilla chile peppers are believed to have originated in the Puebla region of central Mexico just south of Mexico City and have been cultivated since ancient times. Today the peppers can be found through specialty grocers, farmer’s markets, and online seed catalogs for home garden use in Central America, Mexico, and the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
the other 82...
Recipes that include Green Pasilla Chile Peppers. One
is
easiest, three is harder.
People have shared Green Pasilla Chile Peppers using the Specialty Produce app for iPhone and Android.
| Triple A Produce, Inc. |
Description/Taste
Green Pasilla chile peppers are large, curved to straight pods, averaging 12 to 22 centimeters in length, and have a wide, conical shape that tapers to a point on the non-stem end. The skin is glossy, smooth, and taut, covered in prominent folds and creases, and the skin also ripens from dark green to red when mature. Underneath the surface, the flesh is thick, crisp, aqueous, and pale green, encasing a central cavity filled with round and flat, cream-colored seeds. Green Pasilla chile peppers have a vegetal, earthy flavor when young, and with cooking, the flesh will develop sweeter notes with smoky undertones.
Seasons/Availability
Green Pasilla chile peppers are available year-round.
Current Facts
Green Pasilla chile peppers, botanically classified as Capsicum annuum, are a well-known cooking variety that belongs to the Solanaceae or nightshade family. Despite their culinary reputation, the name Green Pasilla is often used to describe two distinct varieties of peppers and is used differently in regions around the world. True Green Pasilla chile peppers are the dried, wrinkled pods of the chilaca chile pepper, which is a long, spicy, and dark green pepper. Dried Pasilla peppers are rare to find in fresh commercial markets and are commonly sold through Mexican grocers. In the fresh markets, the thick, wide, and dark green peppers that are labeled as Green Pasilla are actually poblano peppers. This mislabeling is common to see in farmer’s markets throughout the Southwestern United States and Northern Mexico, and it has become standard to see Pasilla and poblano used interchangeably even though they are two distinct peppers. For the purpose of this article, when Green Pasilla is referenced, it is actually referring to a green poblano. Green Pasilla peppers have a mild to medium level of heat, ranging 1,000-2,000 SHU on the Scoville scale, and are cultivated as a fresh, canned, or dried chile.
Nutritional Value
Green Pasilla chile peppers are an excellent source of vitamin C, which is an antioxidant that can help boost the immune system and is a good source of vitamins A and B6, manganese, and fiber. The peppers also contain potassium, iron, and folate.
Applications
Green Pasilla chile peppers, technically poblanos, are consumed in cooked applications such as grilling, roasting, and baking. The peppers contain a fibrous, tough skin that is tightly adhered to the flesh when raw, but when cooked, the flesh is easily separated, making the pepper easier to consume. Green Pasilla chiles are commonly fire-roasted to obtain a rich, smoky flavor and are 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, or they can be used to make traditional dishes such as chiles en nogada, which are poblano peppers stuffed with meats and covered in a white sauce, and rajas con cream, which are roasted peppers in a cream sauce. Green Pasilla chile peppers pair well with herbs such as cilantro, epazote, and oregano, mushrooms, green onions, red onions, corn, pomegranate seeds, quinoa, rice, chickpeas, meats such as poultry, beef, duck, and lamb, seafood, and cheeses such as feta, gorgonzola, cotija, and pecorino. Fresh peppers will keep 1-2 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 chile pepper. True dried Pasilla peppers are mildly spicy, wrinkled, earthy, sweet, and black, and their fresh versions are solely labeled as chilaca, which are also listed in the Specialty Produce App for more information. It is unknown how Pasilla came to be used interchangeably with poblano in fresh markets, but one hypothesis stems from the pepper’s similarity in appearance when shriveled and dried. Regardless of the true species, Pasilla and poblano are often used to describe fresh poblano peppers in farmer’s markets in the United States and Northern Mexico. The peppers in the photo above are fresh poblano peppers.
Geography/History
Green Pasilla chile peppers are believed to have originated in the Puebla region of central Mexico just south of Mexico City and have been cultivated since ancient times. Today the peppers can be found through specialty grocers, farmer’s markets, and online seed catalogs for home garden use in Central America, Mexico, and the United States.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Luke Holwerda | San Diego CA | 616-885-0141 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| The Crack Shack Pasadena | Pasadena CA | 360-556-3032 |
| Pop Pie Co. (Kitchen) | San Diego CA | 619-414-8495 |
| Nutmeg Bakery & Cafe 2 | Poway CA | 858-397-2922 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Cocina Calavera | San Diego CA | 213-435-4893 |
| Viejas Casino Baron Long's | Alpine CA | 702-401-0455 |
| Michele Coulon Dessertier | San Diego CA | 858-456-5098 |
| The Bellows | San Marcos CA | 619-395-6325 |
| The Greenspot Salad Co. | San Diego CA | 858-587-2585 |
| Smoking Gun | San Diego CA | 619-276-6700 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Miguel's 4S Ranch | San Diego CA | 858-924-9200 |
| Nectarine Grove | Encinitas CA | 760-944-4525 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Solterra Winery + Kitchen | Encinitas CA | 858-245-6146 |
| Blue Water Seafood Market and Grill | San Diego CA | 619-497-0914 |
| Casero Taqueria | Carlsbad CA | 760-533-4997 |
| Miguel's Cocina Coronado | Coronado CA | 619-437-4237 |
| Toast Catering | San Diego CA | 858-208-9422 |
| Seasoned Catering and Events | San Diego CA | 619-246-4909 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Cueva Bar | San Diego CA | 619-269-6612 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Parkhouse Eatery | San Diego CA | 619-295-7275 |
| Miho Gastrotruck | San Diego CA | 619-365-5655 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Bishop School | San Diego CA | 858-459-4021 x212 |
| Terra Restaurant | San Diego CA | 619-293-7088 |
| Oscars Brewing Company | Temecula CA | 619-695-2422 |
| Blind Lady | San Diego CA | |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Extraordinary Desserts Union St. | San Diego CA | 619-294-7001 |
| The Promiscuous Fork-La Jolla Blvd | La Jolla CA | 858-776-3246 |
| Morning Glory | San Diego CA | 619-629-0302 |
| Personal Chef for Seniors | San Diego CA | 619-905-9449 |
| Barrel Republic Carlsbad | Carlsbad CA | 619-204-5945 |
| Miguel's Cocina Pt Loma | San Diego CA | 619-224-2401 |
| Craft House | San Diego CA | 619-948-4458 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| J & Tonys | San Diego CA | 855-634-7664 |
| Green Acres Campus 2020 | San Diego CA | 858-450-9907 |
| The Roxy Encinitas | Encinitas CA | 760-230-2899 |
| Ron Oliver | San Diego | 619-295-3172 |
| Cove House | La Jolla CA | 858-999-0034 |
| Catamaran | San Diego CA | 858-488-1081 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Hash House A Go Go | San Diego CA | 951-764-0605 |
| Hotel Del Coronado Store Room | Coronado CA | 619-435-6611 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| The Crossings | Carlsbad CA | 760-444-1800 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Sheraton Carlsbad (7 Mile) | Carlsbad CA | 760-827-2400 |
| Vista Valley | Vista CA | 760-758-2800 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Fishery | San Diego CA | 858-272-9985 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| The Crack Shack Costa Mesa | Costa Mesa CA | 951-808-7790 |
| Claudia's Cocina | San Diego CA | 855-444-3732 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| The Greenspot Salad-4sRanch | San Diego CA | 619-865-0386 |
| Extraordinary Desserts | San Diego CA | 619-294-2132 |
| University Club | San Diego CA | 619-234-5200 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Carnitas Snack Shack Harbor Dr. | San Diego CA | 619-295-3173 |
| Brandon Matzek- Blogger | San Diego CA | 800-221-9730 |
| Graze | San Diego CA | 619-839-9852 |
| The Original 40 Brewing | San Diego CA | 619-206-4725 |
| Snooze H.C, LLC | San Diego CA | 619-500-3344 |
| The Compass | Carlsbad CA | 760-434-1900 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Agave Coffee and Cafe | Chula Vista CA | 619-427-2250 |
| Starlite Kitchen | San Diego CA | 619-358-9766 |
| Enclave | Miramar CA | 808-554-4219 |
| Milton's Delicatessen, Grill & Bakery | Del Mar CA | 858-792-2225 |
| Sugar Bear Enterprises | San Diego CA | 925-383-3623 |
| SIE Culinary Management | San Diego CA | 858-964-8677 |
| Beaumont's | San Diego CA | 858-459-0474 |
| The Crack Shack-Encinitas | Encinitas CA | 858-735-3093 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| ALCE 101 | Solana Beach CA | 858-342-5495 |
| The Crack Shack-San Diego | San Diego CA | 619-795-3299 |
| Red O Restaurant | San Diego CA | 858-291-8360 |
| Plan 9 Alehouse | Escondido CA | 760-489-8817 |
| The Wise Ox | San Diego CA | 619-851-0672 |
| The Greenspot Salad- MV | San Diego CA | 619-230-5946 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| K&L Neighborhood Eateries | San Diego CA | 619-632-2824 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Leroy's Kitchen & Lounge | Coronado CA | 619-522-6890 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Tribute Pizza | San Diego CA | 858-220-0030 |
| The Local-Pacific Beach | San Diego CA | 858-263-7475 |
| The Crack Shack LA | Los Angeles CA | 360-556-3032 |
| Mangia Mangia (Mirarmar) | San Diego CA | 858-736-5733 |
| Jo's Mission Hills Diner | San Diego CA | 619-417-3801 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Bread & Cie Café | San Diego CA | |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
Recipe Ideas
Recipes that include Green Pasilla Chile Peppers. One
is
easiest, three is harder.Recently Shared
People have shared Green Pasilla Chile Peppers using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Leucadia farmers market
Gaytan Family Farms
Near Encinitas, California, United StatesRiverside CA About 468 days ago, 10/13/19 
Leon Produce Market
Leon Produce
Near San Diego, California, United States3004 Madison Ave, San Diego, Ca, 92116 619-281-2031 About 683 days ago, 3/12/19 Sharer's comments : Green Pasilla Chile Peppers spotted at Leon Produce Market. 
Food Land Supermarket
Near National City, California, United StatesAbout 687 days ago, 3/08/19 Sharer's comments : Green Pasilla Chile Peppers spotted at Food Land Supermarket. |
