Pasilla Negro Chiles (pronounced "pah-SEE-yah"), Capsicum annuum, are also referred to as chile negro, chile pasilla, pasilla negro or pasilla pepper.  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 the chilaca (“chi-LA-ka”) chile when in its fresh state.

Pasilla Negro chiles are long and slender chiles that taper to a point. Dried pasilla peppers are dark purple or black and have a rich flavor. They’re often described as tasting of chocolate, prunes, or raisins. 

There are approximately two dried Pasilla Negro Chiles per ounce.  1 Pasilla Negro Chile is equal to 1 Tablespoon of Pasilla Negro Chile Powder.  

Frequent buyers of Pasilla Negro Chiles are Mexican, Latin American and American restaurants and cafes; breweries; independent spice shops; and companies that manufacture gourmet jams and sauces

Flavor Profile 

The flavor of the Pasilla pepper is rich and fruity, with chocolate and raisin notes and woodsy undertones.   

Heat Level

Pasilla chiles have a heat range of 1,000 to 2,000 SHU and are considered mild heat chiles. 

How to Use

Make Mexico’s signature dish, Mole Poblano, with the help of Pasilla Negro Chiles. Stir into tortilla soup or Pozole Rojo. Use them to give extra depth to Vegetarian Bean Chili or Red Enchilada Sauce. Pair this with black beans in a Black Bean and Chorizo Breakfast Burrito or make an impossibly rich Sour Cream Chicken Enchilada Casserole. 

Pasilla Negro Chiles 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 also be toasted and ground into a Pasilla chile powder for further use.