Pepper comparison
Ancho vs Pasilla
Pasilla is roughly 1.2× hotter than Ancho.
Mild1K–2K SHU
AnchoFrom mexico
- Flavor
- Dried fruit and chocolate — raisin, prune, slight smoke, with a gentle warmth.
- Color
- Dark reddish-brown to nearly black (dried)
- Best uses
- Mole poblano, mole negro, and other traditional mole sauces · Adobo marinade for cochinita pibil and slow-cooked meats · Chile colorado red sauce for enchiladas and tamales
- Pairs with
- Mexican, Mole, Pork, Beef
Mild1K–3K SHU
PasillaFrom mexico
- Flavor
- Earthy, slightly bitter, with hints of dried herbs and dark berries — the deepest-tasting of the dried Mexican chile trinity.
- Color
- Very dark brown, nearly black (dried)
- Best uses
- Mole negro — the dark, complex Oaxacan mole · Adobo for slow-cooked meats and seafood · Pasilla cream sauce for fish dishes
- Pairs with
- Mexican, Oaxacan, Seafood, Lamb
Quick verdict
Which one to use
- —If you want more heat: reach for Pasilla (1K–3K SHU).
- —If you want manageable heat: use Ancho (1K–2K SHU).
- —For Ancho-style flavor: dried fruit and chocolate — raisin, prune, slight smoke, with a gentle warmth.
- —For Pasilla-style flavor: earthy, slightly bitter, with hints of dried herbs and dark berries — the deepest-tasting of the dried mexican chile trinity.