Pasilla (Chilaca)
2,500 SHU · Capsicum annuum
MildHeat range
1,000 to 4,000 SHU. Typical: 2,500 SHU.
Individual peppers vary within this range based on growing conditions, ripeness, and genetic variation. See the Scoville scale guide for why the range matters.
Flavor and character
Pasilla (Chilaca) has flavors of earthy, raisin-like, slightly chocolatey, mild smoky warmth.
The pasilla is the dried form of the chilaca pepper, a long, dark, wrinkled chile that is one of the holy trinity of Mexican dried peppers alongside ancho and guajillo. The name means 'little raisin,' which describes both its appearance and its flavor — earthy, with genuine raisin and dried-fruit notes and a hint of chocolate. The heat is very mild, making it a foundation chile used for depth of flavor rather than spice. Pasillas are essential in mole negro and appear in countless enchilada sauces and adobo preparations. They rehydrate well and blend into smooth, complex sauces with a dark, rich color. In some regions of Mexico, the term pasilla is incorrectly applied to dried poblanos (which are properly called anchos), causing persistent naming confusion.
How it’s used
Pasilla (Chilaca) is commonly used in mole negro, enchilada sauce, adobo, rehydrating for salsas.
What to use instead
These substitutions match heat, not flavor. Flavor character changes substantially between peppers. For custom quantities, use the substitution calculator.
Compare with another pepper
Other peppers to explore
Frequently asked questions
How hot is Pasilla (Chilaca) compared to a jalapeño?
Pasilla (Chilaca) and jalapeños are in a similar heat range. Pasilla (Chilaca) at 2,500 SHU is roughly comparable to a jalapeño at 5,000 SHU.
What does Pasilla (Chilaca) taste like?
Pasilla (Chilaca) has flavors of earthy, raisin-like, slightly chocolatey, mild smoky warmth. Beyond the heat, these flavor notes distinguish it from other peppers at similar Scoville ratings.
Can I grow Pasilla (Chilaca) at home?
Yes. Pasilla (Chilaca) grows well in USDA zones 7+ and can be grown in containers in cooler zones. Start seeds indoors 8–10 weeks before last frost. Full sun, moderate water, and well-drained soil produce the best results.
Is Pasilla (Chilaca) hotter than Guajillo?
No. Guajillo at 3,500 SHU typical is hotter than Pasilla (Chilaca) at 2,500 SHU. Compare them side by side on the comparison tool.
What's a good substitute for Pasilla (Chilaca)?
The closest substitutes are Guajillo and Chipotle. These share similar heat ranges and compatible flavor profiles. For exact quantity ratios, use the substitution calculator.
What is Pasilla (Chilaca)'s Scoville rating?
Pasilla (Chilaca) ranges from 1,000 to 4,000 SHU, with a typical measurement of 2,500 SHU. This range reflects natural variation in capsaicin production due to growing conditions, ripeness, and genetics.