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The Pasilla Chile is a traditional Mexican chili that is used in a wide variety of traditional Mexican dishes. They are often quite long and black in color. Due to their widespread consumption, they are sold in grocery stores as well as supermarkets.

The Scoville heat unit range for pasilla chilies is between 1000-2500 SHU. It is in your best interest to exercise caution when adding them to your meals since an excessive amount of pasilla Chile might turn your food into something that is too hot to eat at all.

What should you do in this situation if you want to cook a meal that asks for pasilla chile but you don’t have any at home and you can’t find any in the grocery store? You may, in fact, make use of a wide variety of different well-known replacements for the pasilla chile.

You may substitute pasilla chile with any of the following peppers: ancho chile, cascabel chile, pasilla de oaxaca, mulato peppers, guajillo peppers, jalapenos, serrano peppers, and mirasol peppers. All of these peppers have a taste that is comparable to that of pasilla chile.

Let’s take a brisk look at these peppers and analyze them in depth!

Best Pasilla Chile Substitutes

There are many other chilies that may be used in lieu of pasilla Chile in your recipes. Even if the dish does not taste exactly the same as it would if you used pasilla Chile, the flavor of these other chilies is similar to that of pasilla.

1. Ancho Chile

With a Scoville heat range of around 1000 to 2000 SHU, ancho chile is most likely the finest substitute for pasilla chile.

In addition to being easily accessible on many continents, such as Europe and Asia, as well as in nations such as Mexico and the United States, ancho chiles may be purchased in retail establishments in the form of fried pepper flakes or as a powder.

The flavor of ancho chiles may be brought out to its full potential in a variety of different stews, soups, and salads. Because the Scoville heat level of ancho chiles and pasilla are so close to being identical to one another, you are able to keep the same ratio when substituting one for the other.

2. Cascabel Chile

This pepper, which resembles the pasilla pepper but has a Scoville heat rating that is between 1000 and 3000, is substantially hotter than the pasilla pepper.

It is recommended that when using cascabel as a replacement, you should be aware of how much of it you should use in your meal. This is because even a minor error in the quantity might lead your dish to be much hotter than it would have been otherwise.

Because of their nutty and smoky flavor profiles, cascabel chiles have the capacity to improve the flavor of the meal they are added to.

3. Pasilla De Oaxaca

The taste of the pasilla de Oaxaca chile is more smoky than the flavor of the pasilla chile, and it is quite similar to the pasilla chile in appearance.

Because Pasilla de Oaxaca has the same Scoville heat unit count as Pasilla Chile, it has an advantage over other alternatives in that it may always be used comfortably in place of Pasilla Chile. Other substitutes do not have the same Scoville heat unit count.

However, the price of pasilla de Oaxaca is much more than that of regular pasilla Chile. Because it imparts a flavor that is both tasty and smokey, Pasilla de Oaxaca is an excellent choice for enhancing the flavor of stir-fries, soups, and stews.

Therefore, if you feel the need to add some heat to your salad, you can always utilize this, and the ratio of replacement does not need to change since both of these ingredients have the same number of Scoville heat units (SHU).

4. Mulato Peppers

There is a lot of similarity between mulato peppers and ancho peppers, however mulato peppers have a more subtle flavor and taste. If you want to consume these peppers, you need wait until they are dried or pulverized and contain between 2500 and 3000 SHU.

You may sprinkle them on top of salads to give the vegetables in your meal a bit of a kick, or you can use them as an ingredient in cooked foods and soups instead.

These peppers are highly distinctive in comparison to other kinds of peppers because they have a flavor like cherry and a taste that is somewhere between chocolate and cherry, neither of which is found in any other kind of pepper.

5. Guajillo Peppers

Because of its pleasant flavor and low level of heat, this pepper is an excellent choice for blending with a wide variety of foods, including vegetables, soups, and even stews.

Due to the fact that it has a Scoville level that ranges from 2500-8000 SHU, the guajillo pepper is an excellent addition to any meal that calls for a significant amount of sweet spice.

You are welcome to add guajillo peppers to your sauces in the same proportion as the pasilla Chile pepper, but you should be sure to add these peppers one tablespoon at a time and taste the meal as you go so that you don’t end up with a dish that is too spicy.

6. Poblano Peppers

Poblano peppers are green in color and have a Scoville heat level that ranges between 1000 and 2000. They are able to properly substitute guajillo Chile pepper in any recipe, and they offer your soups and salads a bright and cheery appearance.

In addition to the fact that they may be chopped up into smaller pieces for use in soups and stews, poblano peppers are an excellent ingredient for stuffings.

They do not perform very well in sauces, therefore if you are looking for a spice that can be used well in sauces other than pasilla Chile peppers, you might think about using other alternatives instead.

7. Jalapenos

In addition to being one of the most common types of peppers seen in Mexican cuisine, jalapenos are also an excellent stand-in for the more traditional pasilla Chile.

They are quite simple to get in grocery shops all over the globe, and they provide a great deal of nutrients to the body. These peppers, which range in Scoville heat unit count from roughly 2,500 to 8,000, will fulfill all of your gustatory expectations.

They are versatile enough to be used as toppings for pizzas, various types of pasta, and even salads, and they are also adaptable enough to be served as a side dish with your favorite stews.

8. Mirasol Peppers

The most common use for mirasol peppers is in the preparation of the world-famous mirasol mole sauce. They have the same amount of heat as the jalapenos and have a Scoville heat unit that ranges from 2500 to 8000 SHU.

Because of their brilliant red color, Mirasol peppers make an excellent addition to stews and soups, and they may also be sprinkled on top of a wide variety of meals.

9. Serrano Peppers

Serrano peppers have been used all over the globe for a number of decades and continue to play an important role in the preparation of many Mexican dishes today.

When roasted, these peppers bring out their full flavor and become even more versatile in the kitchen, making them an excellent addition to salsas, sauces, and garnishes.

The serrano peppers pack a significant amount of heat. They have a heat level that ranges from 10000 to 25000 Scoville heat units, and when substituting this pepper for pasilla Chile, you should do it in a ratio that is somewhere around 4:1. (serrano peppers: pasilla Chile).

Is Pasilla Chilethe Same as Guajillo?

There is a difference between pasilla chile and guajillo peppers, despite the fact that one may be used in place of the other.

It is the pasilla peppers that are used to make pasilla chile, whereas guajillo peppers are the dried form of mirasol peppers, which gives them a slightly distinct color and flavor. Pasilla chile originates from the pasilla peppers.

Guajillo is a Chile pepper that is more fiery than pasilla and should be utilized in situations that call for a pepper with a higher level of heat.

Is Pasilla the Same as Poblano?

The answer to this question varies according on where you are located. In certain parts of Northern Mexico, the pasilla pepper is synonymous with the poblano pepper.

In spite of this, a dried chilaca pepper is what many people on other continents and in nations like as Asia call a pasilla. Additionally in Asia, poblano refers to dried peppers that are referred to as ancho peppers when they are in their dry condition.


When it comes to Mexican peppers, the odd thing is that if you use them in the correct proportion, any one of them may stand in for the other. This holds true regardless of the kind of pepper.

When looking for alternatives to pasilla chile, it is a good idea to do some preliminary study to see which peppers have a flavor and taste that are most similar to the pasilla chile that you want to replace.


What is a good substitute for Chile pasilla?

Ancho pepper is the finest possible substitute.

Both the pasilla pepper (with 1,000 to 2,500 Scoville heat units) and the ancho pepper (with 1,000 to 1,500 SHU) have a similar level of heat. Both of these chilies are on the moderate side, with the pasilla having the ability to approach the heat level of a mild jalapeo. Overall, it’s just a little bump in the road that the vast majority of people won’t even notice.

Can I substitute pasilla for ancho chile?

The good news is that you can substitute any one of a number of different pepper varieties for them. Poblano, chipotle, New Mexico chili pepper, dried Anaheim chili pepper, and pasilla are excellent alternatives to ancho chile. If you want the same taste, you may need to add a little bit more of the peppers that you’re using as a replacement depending on the recipe.

Can I use guajillo instead of pasilla?

The Pasilla pepper comes the closest in terms of taste.

And the spiciness isn’t the only thing that works better; the tastes, too, are a better match as a guajillo alternative. The flavor of pasillas is somewhat sweet, with undertones of chocolate and cherry. Although it does not quite replicate the more tea-like earthiness of the guajillo, it comes pretty close to doing so.

Is Chile pasilla same as chile ancho?

Pasilla, which literally translates to “small raisin,” have a delicate flesh that has notes of grape and cherry along with grassy undertones. Used in the preparation of seafood sauces and casseroles in addition to mole sauces. It has a taste of a little heat!! It’s also known as “Ancho Chile” in the United States.

Which is hotter guajillo or pasilla?

Guajillo peppers have a heat level that is between between mild and medium, ranging from 2,500 to 5,000 Scoville heat units. That is very comparable to a floor covered in jalapeo peppers (2,500 to 8,000 SHU). On the other hand, pasilla peppers are often considered to fall somewhere in the middle of the Scoville scale, between 1,000 and 2,500 SHU.