Pasilla

Species Name: Capsicum annuum var annuum. Color: Dark green maturing to dark brown. Shape: Long, slender, somewhat curved pod, tapering to a point. Description: Very flavorful, very mild pepper. Scoville Heat Units: 900-1,500 Other Names: Chile Negro, Chilaca. Related Cultivars: Pabellon One, Apaseo. Most Commonly Grown In: Mexico. In Spanish, pasilla means "little raisin," an allusion to the dark brown pods of this type. It is likely that the pasilla is the immediate predecessor of the New Mexican type, and it has adapted particularly well to the temperate regions of Mexico. About 7,500 acres of pasillas are cultivated in Mexico, primarily in Aguascalientes, Jalisco, Zacatecas, and Guanajuato, with the annual yield amounting to approximately 3,500 tons of dried pods. The pasilla is part of the legend of the origin of mole sauces, which also contain anchos. Because it is very flavorful, the pasilla is a favorite of Mexican moleros, cooks who specialize in preparing unique mole sauces. The pasilla is mainly used in the dried pod or powder form in sauces such as moles and adobos.