Pasilla Negro Chiles

The thin-fleshed Pasilla Negro Chile has one of the more sophisticated profiles in the chile pepper lineup. Its aroma is deep and fruity, with notes of raisin and cherry and just a hint of tobacco. The flavor of the Pasilla Negro is pungent and tangy with chocolate and raisin notes, rich in flavor with woodsy undertones. They are long, thin chiles, 5" to 10" in length and 1" to 1-1/2" wide at the top (by the stem), and turn a striking, plummy mahogany when they’re matured and dried, which accounts for the name. Pasilla translates as “little raisin”; this raisin has a touch of gentle heat, measuring at 1,000 to 2,000 Scoville Heat Units (SHU).

Like many chile peppers, Pasilla Negros have a different name when they are still fresh. Pasillas are the dried form of Chilaca chiles; Chilacas have a similar heat profile to the more popular poblano pepper. Even though they look nothing like poblanos, which are shorter and wider, there is considerable mislabeling between these pepper varieties. Fresh chilaca peppers—long, narrow, and usually twisted—are often mislabeled as poblanos. The confusion doesn’t end when these peppers are dried. Dried poblanos, flat and spade-like, are called ancho chiles. Pasilla Negro chiles are often listed as anchos, so pay attention to the length and shape of chiles when purchasing.

Tips From Our Kitchen

Pasilla Negro Chiles are part of the "holy trinity" of Mexican chiles used to make Mexican moles, along with the ancho and the mulato chiles. They’re the signature flavor in tortilla soup; crumble on top for maximum flavor. Whole peppers can be rehydrated and stuffed with flavorful blends of meats and cheeses; try stuffing with pork and raisins, or a mix of cheeses like queso fresco and asadero. If peppers are torn or broken, blend into cream sauces or seafood chowder, salsas, Texas chili, and with rich meats like duck or lamb. We also sell Pasilla Negro Chile Powder for your convenience.

Dry toast these before re-hydrating them for maximum flavor. To re-hydrate soak in hot water for 15-20 minutes; do not let them soak for longer than that or they become bitter.

There are approximately 2 dried Pasilla Negro Chiles per ounce.

Our Pasilla Negro Chiles are cultivated in Mexico.

This product is certified kosher.

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