Chile Chilaca?

Roguejim

• May 20, 2015

• #1

Can someone tell me whether chile chilaca, and chile anaheim are the same chile? I'm getting conflicting info. If not, does chile chilaca go by any other names? Thanks.

 

RobStar

• May 20, 2015

• #2

Nope.  Very different things.
 
The chilaca is long, very dark green (looks black) and ripening (very slowly!) to a very dark brown.  When dried it is known as the pasilla.  Strangely enough some list it as the pasilla bajio. 

 

rghm1u20

• May 20, 2015

• #3

Thanks for the info. Growing one labeled as Pasilla Bajio.

 

willard3

• May 20, 2015

• #4

Chilaca, also called chile negro and Pasilla Bajio. There are other local names in Méjico.

 

Roguejim

• May 20, 2015

• #5

willard3 said:

Chilaca, also called chile negro and Pasilla Bajio. There are other local names in Méjico.

Click to expand...

Are those ripe?
 
Thanks for the responses.  I contacted THP member, "John", at midwestchileheads.com.  He specializes in New Mexico chile seed varieties.  His info, below the video, seems to concur with the info here.  Having said all that, I'm finding most pics of this particular chile to be green, not brown.  Perhaps they're used both when green, or brown?  I plan on using them this way.
 

 







 
"Hi Jim. The Chilaca is not the same as an Anaheim, but is the same as the Pasilla (a/k/a Pasilla Bajo). It ripens to brown, has a deep, earthy flavor, and is used in a lot of mole sauces. John"

 

willard3

• May 21, 2015

• #6

A pasilla is a ripe, dried chilaca. Tastes like a raisin.