chilaca chiles

Chilaca chiles (Capsicum annuum var. acuminatum) are a long, slender, dark green Mexican chili pepper characterized by their elongated, tapered shape and deep, wrinkled skin. Native to Mexico, these chiles typically measure 6 to 8 inches in length and possess a thin-walled structure. The flavor profile is mild to medium in heat (600–2,500 Scoville Heat Units), with complex, smoky, and slightly fruity undertones that develop as the pepper ripens. When dried, chilaca chiles are known as pasilla chiles (not to be confused with pasilla negra), and they darken to a deep brown-black color, intensifying their smoky, chocolatey character with notes of licorice and dried fruit.

Chilaca chiles are fundamental in Mexican cuisine, used both fresh and dried. Fresh chilacas are typically roasted and stuffed (particularly for chiles rellenos), sliced into rajas (strips) for tacos and quesadillas, or incorporated into salsas and moles. The dried form (pasilla) is essential for preparing traditional mole negro and other complex sauces, contributing depth and subtle heat. In contemporary cooking, chilacas are grilled, charred, and paired with cheese, crema, or meat dishes. Their thin walls make them ideal for roasting and peeling, and their mild heat allows them to complement rather than dominate delicate ingredients.