Chilaca peppers | CUESA

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Returns April 9 | SF

Chilaca peppers

Green-black with a long, twisted shape and a rich flavor, the Chicaca is widely known for its dried form, the pasilla, which is used in mole negro. Fresh chilacas are a rare find outside of farmers markets. It has a bit of heat, with 1,000–2,500 Scoville heat units.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »