The Chilaca pepper is a mild, slender Mexican chile (Capsicum annuum) prized for its rich meaty flavor and wrinkled pods. Native to central Mexico, it is most commonly used fresh or dried as pasilla in traditional cuisine.
The Chilaca pepper, botanically Capsicum annuum, features elongated pods averaging 15 to 23 centimeters long and 2 to 5 centimeters wide with a curved, flattened conical shape and distinctly wrinkled, waxy skin covered in vertical ridges. It ripens from a deep dark green to a dark brown-black color, with thin crisp pale green flesh enclosing a narrow cavity of small cream-colored seeds. The name Chilaca derives from Nahuatl terms meaning 'old' or 'gray hair,' alluding to its aged, wrinkled appearance. Flavor starts mildly tangy and floral when young, maturing to earthy, slightly sweet notes with raisin-like undertones. With a Scoville range of 1,000 to 2,500 units, it delivers gentle heat ideal for everyday cooking. Fresh pods excel in salsas, grilling, roasting, and sauces, while the dried form known as pasilla or chile negro is a staple in mole sauces, enchiladas, and stews, forming part of Mexico's 'holy trinity' of chiles alongside ancho and mulato. It pairs well with pork, poultry, seafood, garlic, onions, and herbs. Nutritionally, it provides high vitamin C, iron, niacin, and magnesium. Originating in the Puebla region of central Mexico and cultivated since ancient times, it is grown today in states like Guanajuato, Jalisco, Michoacán, and Zacatecas.
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Originating in the Puebla region of central Mexico and cultivated since ancient times, the Chilaca pepper derives its name from Nahuatl words meaning 'old' or 'gray hair' due to its wrinkled appearance. Today it is grown primarily in central and northwestern Mexico, with its dried form (pasilla) becoming a cornerstone of traditional mole sauces.
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Reach out →Rich meaty flavor with subtle floral notes when fresh, evolving into earthy, slightly sweet, and raisin-like undertones as it matures or dries.
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