Chilaca peppers | CUESA

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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.

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