A fresh poblano pepper, often sold north of Mexico under the name 'pasilla'
Pasilla (pronounced pah-SEE-yah; literally "little raisin") refers to more than one variety of chili pepper in the species Capsicum annuum. A true pasilla is the dried form of the long and narrow chilaca pepper. In the United States, though, producers and grocers often incorrectly use 'pasilla' to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho.
The pasilla chile or chile negro is the dried form of a variety of C. annuum named for its dark, wrinkled skin. In its fresh form, it is called the chilaca. It is a mild to medium-hot, rich-flavored chile. It is generally 6 to 8 in (15 to 20 cm) long and 1.0 to 1.5 in (2.5 to 4 cm) in diameter. The fresh narrow chilaca can measure up to 9.0 in (22 cm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.
Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in mole negro.
Pasilla peppers are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano.
^Rombauer, I, et al. (1997). The Joy of Cooking, pp. 399–402, New York: Scribner. ISBN 0-684-81870-1
^DeWitt, Dave; Evans, Chuck (1997). The Pepper Pantry: Chipotle. Berkley, CA: Celestial Arts, an imprint of Ten Speed Press. ISBN9780307824363. Retrieved 2012-10-08. "Pasilla de Oaxaca: a variety of pasilla chile that is smoked in Oaxaca and is used in the famous mole negro."