Pasilla Negro Chiles, Whole
This important chile comes from Mexico. Along with the mulato and the ancho, it forms the holy trinity of chiles used to prepare a traditional mole. Known as chilaca when fresh, pasilla negro is a medium hot chile, rating 4-5 on a heat scale of 1-10. Almost black in color, this elongated, thin fleshed chile has a sharp yet rich berry flavor with notes of herb that are complex and noticeable.

1 oz.	$3.40
2 oz.	$5.65
4 oz.	$9.00

Pasilla negro chiles are native to Mexico.

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. When using dried chiles, you can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. Don’t soak any longer or they can become bitter.

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