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The pasilla negro along with the mulato and the ancho, form the holy trinity of chiles used to prepare a traditional mole. In fact, we use pasilla negro powder to create authentic our Mexican Mole. Fresh pasilla negro is known as a Chilaca chile but it is the flavor that develops as it dries that is sought after; rich and berry like with noticeable notes of herbs. This dark purplish brown chile powder rates a 4-5 on a heat scale of 1-10.

Use ground pasilla negro to season Mexican favorites like enchiladas and tacos. We recommend adding it to soups, stews or dishes like meatloaf. Try pasilla negro in salsas and cream sauces, particularly sauces for fish.

The word Pasilla comes from the word 'pasa' which means little black raisin.

The pasilla negro is called for in many traditional Mexican recipes, but is also great for adding spice to corn chowder, meat loaf and stews. This chile is also excellent in salsas and cream sauces, particularly sauces for fish.

Pasilla Negro chiles are native to Mexico.
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