Chilaca or Chile negra
Chilaca or Chile negra

Chilaca (fresh) / Pasilla (dried)

Origin: Mexico
Scoville rating : 3


A long narrow chili, light to dark green in color.

Pasilla is the name of the dried ripe Chilaca chili: it is dark red, almost black. Its name comes from pasa,  meaning "raisin."

Keep in a cool dark place. Will easily keep for more than a week unwrapped in the refrigerator crisper. Wrapping them in plastic bags will make them rot. To keep them longer marinate them or place them in oil.

Cooking tips
All of the chili's heat is concentrated in the seeds and ribs. To lessen their strength, just remove all or some of these parts. When simmered, chilis add flavor; when subjected to dry cooking or roasting, they show their full strength.

Chilaca traditionally accompanies Mexican soups and snapper Veracruz-style. Remove the ribs and fry it in a little oil, with or without tomatoes. Season with salt, sprinkle with lime juice and serve as a side dish.

Dried (pasillas)


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