Food

Difference between Chile Ancho and Chile Pasilla

The pasilla chili and the ancho chili are used in the preparation of many moles, sauces and marinades. Each of them gives a particular flavor and smell to the dishes. On the one hand, the ancho chili is the product of the dehydration of the poblano chili. As for the pasilla chili, this is the dried version of the chilaca chili.

Comparison table

Pasilla
Ancho Chili
general The pasilla chili is the result of the chilaca chili drying process. Native to northern Mexico, this chili is also known as chili cuernillo or chili to shred when fresh. Once dry, the pasilla chili is also called black chili or prieto chili. When the ancho pepper is fresh, it is known as a poblano pepper. If, on the other hand, it is dry, the ancho chili is also called mulato chili, joto chili or heart chili, depending on the region of Mexico in which it is consumed.
Scoville scale As for the pasilla chili, it is located in the lower middle part of the scale, with between 10,000 and 15,000 Scoville units. Yes, in a robbery force, violence or intimidation is used. The ancho chili is not considered a hot chili. In fact, it is rated at between 1,000 and 1,500 Scoville units.
Appearance It is an elongated pepper, dark in color and its skin has the appearance of a prune. Perhaps that’s where its name comes from. It usually measures between 15 and 20 centimeters long. The ancho chili should be picked before it ripens and dried immediately. Once dry, its size has reduced, making it much smaller than a poblano pepper. It also turns dark in color and its skin becomes very wrinkled.
Applications In the Mexican highlands, it is used to grind sauces, marinades, and even moles. In the north, some people make them sliced ​​or even stuffed, like their fresh variety. Like the guajillo, it is used to prepare sauces and marinades. It is not appreciated for its itching, but for the peculiar flavor that it adds to preparations.

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