Overview
The chilaca is a mild, long, slender fresh chile with thin walls and a meaty, slightly herbal character. It registers between 1,000 and 2,500 Scoville Heat Units, placing it well below a serrano but above a bell pepper. When dried, it becomes the pasilla chile, one of the foundational dried chiles in Mexican cooking.
Origin and history
The chilaca is native to Mexico and has been cultivated in central and southern regions since pre-Hispanic times [1]. Its name may derive from a Nahuatl root, but no definitive etymology is available. The fresh chilaca is less known outside Mexico than its dried form, the pasilla, which is essential to moles, adobos, and sauces across the country. Today, chilacas are grown primarily in the states of Puebla, Michoacán, and Guanajuato, where they are harvested green and used fresh or left to ripen to a dark brown before drying [2].
Appearance and Scoville
The chilaca is a long, slender, sometimes twisted pod, deep green to green-brown, with thinner walls than a poblano. Its mild heat ranges from 1,000 to 2,500 SHU, comparable to a mild Anaheim or a very mild jalapeño.
Flavor profile
The chilaca has a mild, meaty, slightly herbal flavor with a gentle, steady warmth. When roasted, it leans savory and smoky from char rather than sharp or fruity. Its thin walls mean it chars quickly and evenly, making it a good choice for salsas where you want roasted chile flavor without intense heat.
Common uses
- Roasted and peeled for salsas or sauces
- Sautéed strips in guisados (stews)
- Fresh chile in table salsas where mild heat is desired
- Grilled or charred as a side for meats
- Dried to make pasilla chiles
Substitutes
- Poblano: thicker, earthier, slightly hotter
- Anaheim chile: milder, sweeter, thinner walls
- Green bell pepper plus jalapeño: replicates mild heat with more vegetal flavor
- Serrano: use much less; significantly hotter
- Dried pasilla (rehydrated): if fresh is unavailable, though texture and flavor differ
Where in LA
Available at Mexican grocery stores such as Vallarta, El Super, and Northgate Market. Not typically found at mainstream supermarkets.
Storage and handling
- Store unwashed whole peppers in the refrigerator crisper drawer in a breathable setup (paper bag or wrapped in paper towel inside a partially open or perforated bag) to avoid condensation. Use within 7 to 14 days; thinner-walled peppers soften sooner.
- For longer storage, freeze washed and dried peppers (whole or chopped) in airtight freezer bags; they thaw soft and are best for cooked dishes.
- Wear gloves when handling if you have sensitive skin, though the mild heat makes this less critical than with hotter chiles.