The Chilaca Pepper
The Famous Chilaca Pepper from Hot Sauce Survey
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Images Sourced from the Pasilla Wikipedia Record.
| Pepper Name | Chilaca Pepper |
|---|---|
| Pepper Cultivar | Currently Unknown |
| Wikipedia Summary | The pasilla chile ( pah-SEE-yuh) or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. As dried, it is generally 6 to 8 inches (15 to 20 cm) long and 1 to 1 1⁄2 inches (2.5 to 3.8 cm) in diameter. The fresh narrow chilaca can measure up to 9 inches (230 mm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.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. They are sold whole or powdered in Mexico, the United States, and the United Kingdom.Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in mole negro. |
| Scoville Low | 1,000 |
| Scoville High | 2,500 |
| Scoville Median | 1,750 |
| Location | Country: Mexico Lat: 23.63 Long: -102.55 |
| Wikipedia Link | WikiPedia Link |
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| Recipes Using This (0) |
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| Date Added | 1 Year, 1 Month Ago |
| Date Last Updated | 5 Months, 3 Weeks Ago |
| Contributor | HotSauceSurvey |
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