In Spanish pasilla means “little raisin”. An allusion to the deep brown dried pods and raisin like aroma of this flavorful chili. The long thin walled glossy dark green fruit at its immature stage is ripen because of their dark chocolate brown color and uniform high quality. When used fresh, pasilla is called chilaca and adds a rich flavor to enchiladas and chili sauces. Excellent for drying in pods or on the plant, this chili is important for the rich complex flavors of mole sauces. (50 days)

Shiny and dark blackish-green, the pasilla, pronounced puh-see-yuh, offers a gentle but complex flavor. Its rich mellow taste blends mild and herbaceous qualities with berry and grape flavors. The pasilla has a thick flesh and grows five to be 15 or 20cm long. It can range from mild to fairly hot. Its dark color is caused by the mixture of red and green pigments in the plant. As it matures, it turns red and develops a sweet flavor.

These chilies provide an excellent source of vitamin C and B, plus significant amounts of iron, niacin, thiamine, magnesium and riboflavin. Chilies are cholesterol-free, saturated fat-free, low in calories, low in sodium and high in fiber. Chiles increase the metabolic rate and are excellent for the weight-conscious.

The green pasilla is always cooked or roasted instead of eaten raw, for a more robust and smoky flavor. Because of its size and thick walls, it’s traditionally a stuffing pepper. Commonly used for “chiles rellenos” or other stuffed chili dishes, included in sauces like moles and pipians. Good for rajas. When it matures to red, it is also used in soups, stews, tamales, and hot sauces. Pasillas, or more properly “poblanos”, originated in the Puebla region, south of Mexico City. It is one of the most common Mexican chilies. Poblanos are called “Miahuateco” in southern Mexico and the Yucatan Peninsula.