Pasilla Negro: "Pasilla Negro" translates to "little black raisin". These chiles have a dark purple color, like eggplant, and are dried so their skin is very wrinkled. Pasilla Negro are not little though, usually 5-6 inches long. The fresh chiles are long and flat, about 1" wide, and can grow twisted, although the dried pasilla negro don't often retain the twist. Pasilla negro is one of the "holy trinity of chiles" used in making traditional Mexican mole sauces. Their moderate heat (1,000-2,000 Scoville Units or 3-5 on the heat scale) and rich flavor make them ideal for soups and stews, salsas and sauces where the heat of other chiles might mask their flavor. Pasilla negro are dried chiles. Fresh they are known as "chilaca" or simply "pasilla". They can be substituted with ancho or mulato chiles, although the flavor of the pasilla negro is slightly fruitier.
Pasilla Negro is a traditional ingredient in mole and other recipes, but they also work well just spicing up any dish. The medium heat and complex flavor can add zip to spaghetti sauces, soups, gravies, and other common dishes. One of Mexico's favorite chiles, pasilla negro chiles can be found whole, granulated, powdered, or as a paste. The flavor of dried pasilla chiles can benefit from moderate roasting, or soaking in hot water for a few minutes, for best results don't soak them more than 15-20 minutes. Use pasilla negro to add an authentic Mexcian flavor to any dish without adding excessive heat. Spice up your life with some pasilla negro today!
Where to buy: Pasilla Negro