Pepper comparison
Pasilla vs Jalapeño
Jalapeño is roughly 3.0× hotter than Pasilla.
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
Medium3K–8K SHU
JalapeñoFrom mexico
- Flavor
- Grassy, bright, and mildly vegetal with a clean, manageable heat.
- Color
- Red or green
- Best uses
- Sliced fresh into tacos, nachos, and sandwiches · Smoked and dried as chipotle for salsas and adobo · Pickled en escabeche alongside carrots and onion
- Pairs with
- Mexican, Tex-Mex, American BBQ, Grilled corn
Quick verdict
Which one to use
- —If you want more heat: reach for Jalapeño (3K–8K 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 Jalapeño-style flavor: grassy, bright, and mildly vegetal with a clean, manageable heat.