What is the difference between Chile Poblano and Chile Pasilla
The pasilla chili and the poblano chili are used in the preparation of many moles, sauces, marinades and dishes. Each of them gives a particular flavor and smell to the dishes. On the one hand, the poblano pepper is one of the most popular and most used fresh peppers in Mexico. As for the pasilla chili, this is the dried version of the chilaca chili.
Pasilla |
Poblano 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. | As its name indicates, the poblano pepper is native to the state of Puebla, in Mexico. The poblano pepper is one of the most emblematic and used varieties of Capsicum annuum in Mexico. For example, the famous chiles en nogada are stuffed and prepared poblano peppers. |
| 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. | The poblano pepper is not considered a hot pepper. 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. | It’s a big chili. Between 8 and 20 centimeters long, it is intense green in color and has a shiny skin. |
| 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. | Because it is a fresh chili, it is not only used crushed in marinades or sauces. In fact, it is the main ingredient in dishes such as chiles en nogada, rajas, and chiles rellenos. |