The Chilaca Pepper is one of the “Holy Trinity” chiles of Mexican cooking, along with the ancho and guajillo.
So what makes it so exceptional?
Chilaca Peppers grow in Central Mexico. They are 6 to 9 inches (15 to 23 cm) long and 1 inch (3 cm) wide, and they turn from dark green to dark brown as they ripen. Ranging from 1,000 to 2,500 on the Scoville Scale, these peppers pack a mild flavor perfect for salsas, mole, and spice rubs.
Chilaca peppers have a rich history and lots of uses in traditional Mexican dishes.
Read on to learn more!
Characteristics of Chilaca Peppers
Chilaca peppers are dark green when they first grow, but they change to a dark brown as they mature.
After that, the chilaca forms a wrinkly skin with hard ridges that makes it look aged.
Due to its appearance, the Aztecs named it the chilaca, which means “old” in their ancient tongue.
It’s very long and thin, and it usually has a curved, conical shape.
The average chilaca won’t be any hotter than the jalapeño pepper since it sits at around 1,000 to 2,500 on the Scoville Scale.
Many people compare the flavor of a ripe chilaca to that of raisins or chocolate, naming a sweet undertone to the pepper, while the unripe variety has an earthy taste.
These peppers can be challenging to find fresh outside of Mexico, but you might be lucky enough to find them at your local farmer’s market.
Confusing Chilaca, Pasilla, Poblano and Ancho Peppers
In Spanish, many dried peppers have different names than their undried counterparts.
For example, when a chilaca pepper is dried, it’s called a pasilla or a chile negro.
When poblano peppers are dried, they are called anchos.
Unfortunately, many stores (and recipes) mislabel these Mexican peppers, calling a pasilla an ancho and vice versa.
Sometimes, poblano and chilaca peppers can get mixed up, too, even though the chilaca peppers are thin and curly while the poblano peppers are broader and straight.
Luckily, you can substitute the pasilla and the ancho for each other in most recipes.
Origin and Health Benefits
Since ancient days, the indigenous peoples of Mexico have cultivated the chilaca.
Today, they are primarily grown in central Mexico during the summer, and then they are exported around the world.
Chilaca peppers contain a good amount of vitamin A, which is important for vision and growth, vitamin C, which supports the immune system, and potassium, which aids in maintaining blood pressure.
Popular Chilaca Pepper Dishes
It’s a common practice to pair chilaca pepper with pork.
Whether it’s a spice rub or a stew, this pepper’s sweet, mild flavor is an unforgettable addition.
It’s an essential ingredient to mole, and it can also be made into salsa or soups!
Here are some well-known dishes that use chilaca pepper:
- Chilaca spice rub: Spice rubs are one of the best ways to get the most out of your chilaca pepper. This recipe from Dinners Swerved combines pasilla, cumin, sea salt, oregano, lime, and other spices to create a perfect flavorful rub for chicken breasts and pork chops.
- Mole: Mole is a famous, dark brown Mexican sauce that can be used on tacos, burritos, or even as a dipping sauce for veggies or chips! This recipe from Frontera simmers peppers of various kinds with spices and chocolate. Traditionally, mole is made of chilaca, ancho, and guajillo peppers. Together, they are the “holy trinity” of Mexican cuisine.
- Mexican tortilla soup: Tortilla soup is a very traditional Mexican dish. This recipe by Epicurious blends pasilla with onions, tomatoes, spices, and chicken stock and is topped with avocado and fried tortilla squares to create various textures and flavors.
- Chilaca pepper salsa: This recipe from Sweet Life is a quick and easy way to make salsa de chile chilaca. To make it, grind charred chilaca peppers with garlic, onion, spices, and water. It’s perfect for dipping tortilla chips or even sneaking into your taco!
- Rajas con Crema: This is a Mexican dish typically consisting of roasted poblano pepper strips, corn, and onions in a cream sauce. You can substitute with chilaca peppers. People traditionally serve rajas con crema over rice, in a tortilla, or as a side dish.
Final Thoughts
Chilaca is a real gem in traditional Mexican cuisine, despite it not having the vibrant, jewel-toned colors of other peppers.
With a rich history and immense depth of flavor, it’s no wonder that this pepper became so special!
Whether it’s served in a soup or ground in a spice mix, you’ll love the sweet and mild flavor.
Sources
- Chili Pepper Madness: Chilaca Pepper
- Specialty Produce: Chilaca Chile Peppers
- Authority Health: Chicala Chiles: Origin, Appearance, Flavor, and Culinary Uses
- Pepper Scale: Pasilla Pepper Guide: Heat, Flavor, Uses
- Alimentarium: The Scoville Scale
- Dinners Swerved: Pasilla Rub for Chicken or Pork
- Frontera: Classic Red Mole
- Epicurious: Tortilla Soup With Chiles and Tomatoes
- Sweet Life Bake: Salsa De Chile Chilaca
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.