Pepper comparison
Pasilla vs Hatch Green Chile
Pasilla is roughly 1.2× hotter than Hatch Green Chile.
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
Mild500–3K SHU
Hatch Green ChileFrom north america
- Flavor
- Earthy, roasted sweetness with a gentle, lingering warmth and a hint of smokiness.
- Color
- Green (unripe) or red (ripe)
- Best uses
- Green chile cheeseburgers — the New Mexico state dish · Stacked enchiladas with green or red chile sauce · Chile rellenos stuffed with cheese
- Pairs with
- New Mexican, Southwest, Pork, Beef
Quick verdict
Which one to use
- —If you want more heat: reach for Hatch Green Chile (500–3K SHU).
- —If you want manageable heat: use Pasilla (1K–3K SHU).
- —For Pasilla-style flavor: earthy, slightly bitter, with hints of dried herbs and dark berries — the deepest-tasting of the dried mexican chile trinity.
- —For Hatch Green Chile-style flavor: earthy, roasted sweetness with a gentle, lingering warmth and a hint of smokiness.