Pasilla

Pasilla is a cultivar of the species Capsicum annuum Paprika, which is grown mainly in Mexico and whose fruits are an important factor of the local cuisine along with the peppers Ancho, Mulato and Poblano. Often, only the dried fruits are called Pasilla, the fresh fruits are designated in part as Chilaca.

Description

The fruits of Pasilla plants are oblong, often with a wrinkled surface, 2-4 cm thick and up to 15 and 20 cm long. First, dark green, they are reddish- brown when ripe and have a sharpness of 4-5 ( scale of 1-10).

Cultivation

The main growing areas are located in the Mexican states of Aguascalientes, Jalisco, Guanajuato, Zacatecas and Michoacan. A total of approximately 1,200 acres of agricultural land used for the cultivation of pasilla.

Use

Pasilla are used primarily in Mexican and Tex -Mex cuisine. Usually, the fruits are dried in the whole offered, ground partly as a powder. Frisch Pasilla is hardly used. Is used mainly in the pasilla sauces, such as the Mexican Mole. It is often combined with Ancho and Mulato - used - dried fruit of the chilli variety Poblano.