Pasilla
2361328
210910979
2008-05-07T23:02:48Z
Badagnani
308437
/* Pasilla ancho or poblano */
{{Pepper
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| heat=Low ([[Scoville scale|SR]]: 1,000-3,999)
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'''Pasilla''' (pronounced ''pah-SEE-yah''; literally "little raisin") refers to more than one variety of [[chile (capsicum)|chile]] in the species ''[[Capsicum annuum]].''<ref>Rombauer, I, et al. (1997). ''The Joy of Cooking'', pages 399-402, New York: Scribner. ISBN 0-684-81870-1</ref>
Pasillas are used especially in [[sauce]]s. They are sold whole or powdered in [[Mexico]] and the [[United States]].
== ''Chile negro'' or ''chilaca'' ==
[[Image:Pasillachiles.jpg|thumb|right|195px|Two pasilla chiles]]
The '''pasilla chile''' or '''chile negro''' is the dried form of a variety of ''[[Capsicum annuum]]'' named for its dark, wrinkled skin. In its fresh form, it is called the '''chilaca'''. It is a mild to medium-hot, rich-flavored chile. It is generally 6 to 8 inches (15 to 20 cm) long and 1 to 1.5 inches (2.5 to 4 cm) in diameter. The fresh narrow chilaca can measure up to 9 inches (22 cm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.
=== Pasilla de Oaxaca ===
Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in [[Mole (sauce)|mole negro]].
== ''Pasilla ancho'' or ''poblano'' ==
[[Image:PasillaKnife.jpg|thumb|right|195px|Sold under the name ''pasilla,'' this fresh [[poblano]], when dried is called ''ancho'' (meaning wide)]]<!--Wrong; pasilla is not an ancho or poblano; they are different.-->
The [[poblano]], when dried, becomes a broad, flat, heart-shaped pod called an ''ancho'' chile (meaning "wide" in Spanish), often ground into a powder used for flavoring recipes. ("Poblano" is also the name of an inhabitant of Puebla, Mexico and refers to this pepper's origin).
== Notes ==
<references/>
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[[Category:Chili peppers]]
[[de:Pasilla]]
[[es:Chile pasilla]]
[[hu:Pasilla paprika]]