The chilaca pepper is a long, narrow, mildly hot chile native to Mexico, with heat in roughly the 1,000-2,500 Scoville range and a rich, smoky flavor with notes of raisin and chocolate. When dried, it's called pasilla, a name sometimes mistakenly applied in the US to the dried poblano (properly called ancho); fresh chilaca and dried pasilla are the same pepper at different stages. It's a key ingredient in mole poblano and other Mexican sauces, and can be roasted, grilled, or ground into a seasoning powder.