Pasilla

Pasilla refers both to the fresh chilaca pepper and—most commonly—to its dried form, which is a cornerstone of Mexican cooking. The long, dark, wrinkled dried pods have a complex earthy flavor with notes of chocolate, dried fruit, and mild heat. Pasilla peppers are essential to many mole sauces and are also used in soups, stews, and chile pastes throughout central and southern Mexico.

Days to maturity

80–85 days from transplant

Plant height

60–90 cm (2–3 ft)

Best use

Mole, sauces, soups

Species

Capsicum annuum

Origin

Central and southern Mexico