Difference between chile ancho and pasilla
Contents
Comparison Article[edit]
Chile ancho and chile pasilla are two of the most common dried peppers used in Mexican cuisine. Together with the chile mulato, they comprise the "holy trinity" of chilies used to produce traditional mole sauces, such as mole poblano.[1] While both peppers are dark and wrinkled when dried, they originate from different fresh plants and have distinct culinary applications.
Comparison of physical and culinary properties[edit]
| Feature | Chile ancho | Chile pasilla |
|---|---|---|
| Fresh version | Poblano | Chilaca |
| Shape | Broad, heart-shaped | Long, narrow, and cylindrical |
| Average length | 10–12 cm | 15–20 cm |
| Dried color | Deep reddish-brown to black | Dark blackish-purple |
| Heat (SHU) | 1,000–1,500 (Mild) | 1,000–2,500 (Mild to medium) |
| Flavor profile | Fruity, sweet, plum-like | Earthy, smoky, licorice-like |
| Texture | Fleshy and thick | Thin-skinned |
Chile ancho[edit]
The name "ancho" translates to "wide" in Spanish, referring to the broad, flat shape of the pepper. It is the dried form of a ripe, red poblano pepper. Because poblanos are harvested at various stages, the ancho represents the fully matured fruit, whereas the green poblano is the version typically used for chiles rellenos.[2]
Anchos have a high moisture content for a dried pepper, resulting in a flexible, leathery skin. When rehydrated, the flesh is thick and provides body to sauces. The flavor is notably sweet with notes of raisin and dried cherry. In Mexican cooking, anchos are often ground into pastes or soaked and blended to create the base for red enchilada sauces and tamale fillings.
Chile pasilla[edit]
The pasilla is the dried version of the chilaca pepper, a long and thin chili that turns from dark green to dark brown as it ripens. The name "pasilla" is derived from the word "pasa," meaning "raisin," which refers to the pepper's dark, wrinkled surface.[3]
Compared to the ancho, the pasilla is less fruity and more savory. It often has undertones of woodsmoke, cocoa, and tobacco. Its skin is thinner and tougher than that of the ancho, and it is frequently toasted before use to enhance its aromatic qualities. It is a primary ingredient in salsa borracha and is commonly used in seafood dishes in the coastal regions of Mexico.
Regional naming confusion[edit]
In certain parts of the United States and Northern Mexico, the terms "ancho" and "pasilla" are sometimes used interchangeably or incorrectly. In California and Texas, it is common for grocery stores to label fresh poblano peppers as "pasillas."[4] This mislabeling can cause confusion in recipes that call for the dried pasilla, which is an entirely different species with a different flavor profile.
When a recipe originating from Central or Southern Mexico specifies a pasilla, it refers to the dried chilaca. If a recipe calls for an ancho, it refers to the dried poblano. Verification of the pepper's shape—wide for ancho, long and thin for pasilla—is the most reliable method for identification when labels are inconsistent.
References[edit]
- ↑ Bayless, Rick. Rick Bayless's Mexican Kitchen. Scribner, 1996, pp. 38-40.
- ↑ Kennedy, Diana. The Cuisines of Mexico. Harper & Row, 1986, p. 54.
- ↑ Miller, Mark. The Salsa Book. Workman Publishing, 1992, p. 15.
- ↑ Stradley, Linda. "Chile Pepper - Varieties and Scoville Heat Units." What's Cooking America, 2015.
