Pasilla

{{Short description|Dried form of the chilaca chili pepper}} {{confuse|poblano}} {{Infobox cultivar | name = Pasilla | image = Pasillachiles.jpg | image_caption = Two pasilla chiles | alt = | species = ''Capsicum annuum'' | module = {{Infobox pepper | embed = yes | heat = Low | scoville = 1,000–3,999 }} }} thumb|right|195px|Fresh dark brown chilaca peppers [[File:PasillaKnife.jpg|thumb|right|195px|A fresh poblano pepper, often sold under the name 'pasilla' north of Mexico]]

The '''pasilla chile''' ({{IPAc-en|,|p|a:|'|s|i:|j|ə}} {{respell|pah|SEE|yuh}}) or '''''chile negro''''' is the dried form of the ''chilaca'' chili pepper,<ref name="Andrews1995">{{cite book|author=Jean Andrews|title=Peppers: the domesticated Capsicums|url=https://books.google.com/books?id=SsjvX31EMekC&pg=PA111|access-date=9 March 2010|date=January 1995|publisher=University of Texas Press|isbn=978-0-292-70467-1|pages=111}}</ref> a long and narrow member of the species ''Capsicum annuum''. Named for its dark, wrinkled skin (literally "little raisin"),<ref>Rombauer, I, et al. (1997). ''The Joy of Cooking'', pp. 399–402, New York: Scribner. {{ISBN|0-684-81870-1}}</ref> it is a mild to hot, rich-flavored chile. As dried, it is generally {{convert|6|to|8|in|cm|round=5}} long and {{convert|1|to|1+1/2|in|cm}} in diameter.

The fresh narrow ''chilaca'' can measure up to {{convert|9|in}} long and often has a twisted shape, which is rarely apparent after drying. It turns from dark green to dark brown when fully mature.<ref>{{cite book |author=Andrews, Jean |title=The peppers cookbook: 200 recipes from the pepper lady's kitchen |publisher=University of North Texas Press |location=Denton, Tex |year=2005 |page=16 |isbn=1-57441-193-4 |url=https://books.google.com/books?id=_fUh4YXWPikC&pg=PA16 |access-date=2012-10-08}}</ref>

In the United States, producers and grocers sometimes incorrectly use "pasilla" to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho if dried while green and a mulato if dried at maturity.<ref>{{cite web |url=http://www.fiery-foods.com/ask-dave-faq/118-chile-varieties/1534-AskDave |title=Pasilla vs. Poblano |archive-url=https://web.archive.org/web/20101124000422/http://fiery-foods.com/ask-dave-faq/118-chile-varieties/1534-AskDave |archive-date=2010-11-24 |website=Fiery-Foods.com }}</ref><ref>{{cite web |url=http://www.chow.com/ingredients/58 |title=Pepper, chili |work=CHOW |publisher=CBS Interactive }}</ref>

==Use== ''Pasilla'' are used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano.{{cn|date=November 2015}} They are sold whole or powdered in Mexico, the United States, and the United Kingdom.{{cn|date=November 2015}}

''Pasilla de Oaxaca'' is a variety of smoked ''pasilla'' chili from Oaxaca used in ''mole negro''.<ref>{{cite book |author=DeWitt, Dave |author2=Evans, Chuck |title=The Pepper Pantry: Chipotle |publisher=Celestial Arts, an imprint of Ten Speed Press |location=Berkeley, CA |year=1997 |isbn=9780307824363 |url=https://books.google.com/books?id=Y_Icut0WnDsC&pg=PT12 |access-date=2012-10-08 |quote=Pasilla de Oaxaca: a variety of pasilla chile that is smoked in Oaxaca and is used in the famous mole negro.}}</ref>

==See also== * Chipotle - The smoked and dried form of the jalapeño chili pepper. * Guajillo - The dried form of the mirasol chili pepper. * List of Capsicum cultivars {{commonscat|Pasilla chile}}

== References == {{Reflist}}

==Further reading== * Kennedy, Diana. ''The Cuisines of Mexico'' (revised edition) New York: Harper & Row, 1986. * Kennedy, Diana. ''From My Mexican Kitchen: Techniques and Ingredients''. New York: Clarkson Potter/Publishers, 2003. * McMahan, Jacqueline Higuera. ''Red & Green Chile Cookbook''. Lake Hughes, CA: The Olive Press, 1992.

Category:Chili peppers Category:Capsicum cultivars