What is a Chilaca Pepper?
The chilaca pepper is a mildly hot pepper that is an important part of Mexican cuisine. When dried, the dark green skins darken to a richer brown-black color. It is then called the chile negro or pasilla pepper. The pods are long and thin, and grow to about 6-9 inches in length, and 1 inch wide. The Chilaca is usually dried, and in this form is known as the Pasilla or Pasilla Bajio. The fresh chilies are rarely used, but the popular dried form, the Pasilla, is great for many sauces in Mexican food such as enchilada sauces and mole sauces, or can be ground and made into a table sauce, or condiment. They are widely used in Mexican cuisine, though the dried pods have gained much popularity in the United States for their flavor and versatility. Fresh chilaca chilies are better used for fresher applications, such as chopping them for fresh salsas. They’re also good for roasting and grilling, then chopping into quick salsas or sauces. Because of their thinner skins and thinner shape, they’re aren’t ideal for stuffing, though you can stuff them.
Learn More About These Other Mexican Peppers
Ancho Peppers Chile de Arbol Peppers Chipotle Peppers Cascabel Peppers Guajillo Peppers Morita Peppers Mulato Peppers Pasilla Peppers Puya Peppers A Guide to Mexican Peppers
NOTE: This post was updated on 8/4/20 to include new information. It was originally published on 9/20/13.
