Chilaca peppers, also known as chile negro or pasilla chile when dried, are a variety of pepper that is widely used in sauces. These peppers are characterized by their very dark green color. When dried, they turn a deep brownish-black color and take on a different name, pasilla chile.
In terms of heat, chilaca peppers are considered to be mildly hot. They have a Scoville rating of around 1,000 to 1,500 units. This means that they have a noticeable level of spiciness, but are not excessively hot. It’s important to note that individual tolerance to heat can vary, so what might be mild to one person could be perceived as hotter by another.
Personally, I have had the opportunity to cook with chilaca peppers and found them to have a pleasant level of heat. They provide a nice kick without overwhelming the dish. This makes them a versatile choice for adding flavor and spice to sauces, salsas, and other recipes.
It’s worth mentioning that the flavor profile of chilaca peppers goes beyond just heat. They have a slightly smoky and earthy taste, which adds depth to the dishes they are used in. This unique flavor makes them a popular choice in Mexican and Southwestern cuisine.
In terms of culinary use, chilaca peppers are often used in their dried form. When dried, they become pasilla chile, and are commonly used in making mole sauces, enchilada sauces, and other traditional Mexican dishes. The dried peppers can also be ground into a powder or rehydrated for use in various recipes.
Chilaca peppers are considered to be mildly hot, with a Scoville rating of around 1,000 to 1,500 units. They add a pleasant level of heat to dishes without being overpowering. Their unique smoky and earthy flavor profile makes them a popular choice in Mexican and Southwestern cuisine. Whether used fresh or dried, chilaca peppers are a versatile ingredient that can enhance the flavor of sauces, salsas, and other recipes.
