Seasons/Availability
Green Pasilla chile peppers are available year-round.
Current Facts
Green Pasilla chile peppers, botanically classified as Capsicum annuum, are a mild variety of the spicy pepper family and are members of the Solanaceae family along with tomatoes, potatoes, and eggplants. Despite its name, Green Pasilla chile peppers are not related to common pasillas which are dried form of Ancho or Mulato chiles. The heat level is typically higher than an Anaheim pepper but still much milder than a jalapeno. The name “Pasilla” literally translates from Spanish to mean “little raisin” due to their dark color when fully ripe and dried. There is confusion in North America between true Pasilla peppers and what is called Poblano, which is the fresh form of Ancho.
Preparation/Serving
Green Pasilla chile peppers are best suited for cooked applications and can be used in sauces, soups, stews, chilis, casseroles, egg dishes, and stir-fries. The pepper can also be roasted over an open flame or grilled to add smoky char notes and enhance flavor. Once charred it can be peeled and diced or sliced into strips. Green Pasilla chile peppers pair well with tomatoes, onions, garlic, pork, beef, chicken, cheese such as queso fresco and Monterey Jack, cilantro leaves., potatoes,, rice,, beans,, corn,, squash,, and spices such as cumin, coriander, oregano, and cayenne pepper. Fresh chiles will keep 7-10 days when stored whole and unwashed in a paper bag in the refrigerator. Dried peppers can be stored for up to 6 months in an airtight container at room temperature away from direct sunlight. The fresh form of Pasilla is known as Poblano in North America.
Nutritional Value
Green Pasilla chile peppers are an excellent source of vitamins A, C, K, B6, thiamine, riboflavin,, niacin,, folate,, pantothenic acid,. They also contain some dietary fiber and minerals such as iron,, magnesium,, phosphorus,, manganese,, zinc,, and copper. Pasilla peppers are low in calories and fat, making them a healthy addition to any diet.
Additional Uses
The pasilla chile pepper can be used not only as a cooking ingredient but also for medicinal purposes. It has been found to have anti-inflammatory, analgesic, antioxidant, antifungal, and antimicrobial properties that can help treat various ailments such as headaches, muscle pain, digestive issues, fever, and skin irritations. The oil from the pepper has also been used topically to reduce inflammation and alleviate joint pain. Additionally, it is known to be beneficial for the cardiovascular system by lowering blood pressure levels and aiding in circulation throughout the body. In some cases it has even been used to help reduce high cholesterol levels.
