Chilaca

Chilaca is a type of chili pepper that originates from Mexico. It is a medium to large sized chili, typically measuring six to nine inches in length. The Chilaca is known for its distinctive dark green color, which turns a dark brown when mature. It is often used in Mexican cuisine, particularly in dishes such as chiles rellenos and mole sauce.

Description

The Chilaca pepper is a long, slender chili, with a curved shape and a smooth skin. It has a mild to medium heat level, with a Scoville rating of 1,000 to 2,500. The flavor of the Chilaca is described as somewhat smoky with a hint of grassiness. When dried, the Chilaca is known as a pasilla pepper.

Cultivation

Chilaca peppers are typically grown in the warmer regions of Mexico, particularly in the states of Michoacán, Guanajuato, and Zacatecas. They are a summer crop, planted in the spring and harvested in the late summer or early fall. The peppers prefer a sunny location and well-drained soil.

Culinary Uses

In Mexican cuisine, Chilaca peppers are often used in their dried form, known as pasilla. They are a key ingredient in mole sauce, a complex Mexican sauce made with a variety of ingredients including chili peppers, chocolate, and spices. Chilaca peppers are also commonly stuffed with cheese or meat to make chiles rellenos, a popular Mexican dish.

Nutritional Value

Chilaca peppers are a good source of Vitamin C and Vitamin A, and also contain dietary fiber, iron, and potassium. They are low in calories and fat.

See Also

• Chili pepper
• Mexican cuisine
• Pasilla
• Chiles rellenos
• Mole sauce