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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 molé. Known as chilaca when fresh, pasilla negro is a medium heat chile, rating 4-5 on a heat scale of 1-10. This elongated, thin fleshed chile has a sharp, rich berry flavor with complex notes of herb.

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. 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.

Pasilla negro chiles are native to Mexico.
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