General Information
More correctly, this chile is the “poblano”; however, since so many now refer to this chile as a “fresh pasilla”, we concede this point. This thick-walled chile is the very best for roasting and stuffing. It can range from medium heat to hot. In its dry state it is known as an ancho or mulatto chile. Virtually never eaten raw, it is superb in the making of moles, roasted chile strips, and assorted sauces
History
Pasilla chiles originated in the Puebla region, south of Mexico City. Its name, a reflection of a citizen of Puebla. It is one of the most common Mexican chiles in both Mexico and American states bordering Mexico. Green Pasilla chile peppers prefer warm, hot and dry climates and require long days of sunlight, thus preferring warm growing regions and summer growing months. They take quite a long time to grow, averaging 200 days from cultivation to harvest. Cold periods and dark days not only hamper the growing season; they may even prevent a crop from reaching maturity.
