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 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.
This Mexican chile is sharp with rich berry flavor, complex herbal notes, and medium heat (4-5 on a scale of 1-10).
Toast for added flavor. Soak in hot tap water for 20 minutes to rehydrate. Add to corn chowder, meatloaf, and stews. Try in salsas and cream sauces, particularly sauces for fish.
For 4-5 T of mix: Toast 3 stemless chiles until aromatic (2-4 minutes), stirring constantly. Coarsely grind then mix with 1 T dried onion and tomato powder, 1 t kosher salt and sugar, and 1/2 t dried garlic