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Native to Mexico Pasilla Chiles are also known as chile negro or Pasilla negro and are actually the dried version of the Chilaca Chiles which are dark green chilies that pack a similar heat to the Poblanos pepper. These long, thin chile peppers are typically 5"- 6" in length and 1" wide at the top (by the stem).

When dried the resulting Pasilla Chiles are almost black in color and their appearance is similar to that of a raisin. The taste is pungent but with a rich flavor and herb like undertones that is sophisticated and long-lasting. The heat level on these is in the middle as they come in at 6 to 7 on the heat scale of 10.

Pasilla Chiles are usually toasted and then ground to be used in salsas, stews and in several mole sauces. Several of the more popular recipes calling for Pasillas are Red Enchilada Sauce, Pasilla Shrimp Soup and Spicy Moroccan Lamb Stew.

The Dried Pasilla Chile is a key chile in the famous "holy trinity" of Mexican chiles used in Mexican moles along with the Ancho and the Mulato chiles. Mulato chiles are closely related to the Ancho chile but they are not the same.

Weight: 2 oz.

Pieces: Whole

Scoville heat units :1000 - 15000

Place of Origin: Mexico

Packaging: Plastic Bag

Storing: 3 Months Shelf Stable

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