Pasilla Negro Chiles
Pasilla Negro Chile
Pasilla Negro chiles (pronounced "pah-SEE-yah"), Capsicum annuum, are also referred to as Pasilla, chile negro, chile pasilla de Mexico, Mexican negro or pasilla bajio.
Pasilla Negro chiles are long and slender, averaging six to nine inches in length and are about two inches in diameter. The pepper's skin is wrinkled like a raisin and glossy. The color is dark brownish-red to almost black.
Pasilla translates to "little raisin" due to its dark, wrinkled skin. Many dried chiles are called one thing when dried and another when fresh; this chile is known as chilaca (“CHI-la-ka”) chile when in its fresh state.
There are approximately two dried Pasilla Negro Chiles per ounce.
1 Pasilla Negro Chile is equal to 1 Tablespoon of Pasilla Negro Chile Powder.
The flavor of the Pasilla pepper is spicy and tangy with chocolate and raisin notes, and its rich flavor is supported by woodsy undertones.
Pasilla chiles have a heat range of 1,000 to 1,500 SHU and are considered mild heat chiles.
How to Use
Pasilla peppers are the signature flavor in tortilla soup; crumble on top for maximum flavor. Pasilla chiles are one of the famous "holy trinity" of chiles used in Mexican moles, along with Ancho chiles and Guajillo chiles.
Pasilla peppers can be rehydrated and stuffed with flavorful blends of meats and cheeses. Once dehydrated, they can also be made into a paste or puree and added to adobos, chili, cream sauces, seafood chowder, salsas, enchilada sauce, or mole sauce.
Pasilla peppers can be toasted and ground into a Pasilla chile powder for use.
Country of Origin
Serving Size1 chile, 10g
Amount Per Serving
% Daily Value*