Green Pasilla Chile Peppers
Inventory, 22 lbs : 36.78
This item was last sold on : 11/06/24
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.
Tribute Pizza | San Diego CA | 858-220-0030 |
Little Lion | San Diego CA | 619-519-4079 |
Smoking Gun | San Diego CA | 619-276-6700 |
KI's | Encinitas CA | 760-586-8289 |
Barbarella La Jolla | La Jolla CA | 858-454-7373 |
Marriott Del Mar | San Diego CA | 858-369-6029 |
Medium | San Diego CA | 713-724-3121 |
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Higher Grounds Coffee + Cafe | San Diego CA | 831-247-5395 |
Public House 131 | San Diego CA | 858-537-0890 |
Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
The Shores | La Jolla CA | 858-459-8271 |
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Recipe Ideas
Recipes that include Green Pasilla Chile Peppers. One is easiest, three is harder.