Pasilla Chilli

Heat 3.5/10

250 to 3.999 on the Scoville scale

The pasilla chile or chile Negro is the dried form of the chilaca chilli pepper, a long and narrow member of species Capsicum annuum.

Pasilla is pronounced pah-see-yah and literally means "little raisin".

The fresh narrow chilaca can measure up to 9.0 in (22 cm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature

Pasilla with ancho and mulato form the “holy trinity” used for moles.

Fairly mild, described as chocolaty, with notes of prunes and raisins, it’s considered one of the most flavourful chiles of all

They are a lovely addition to chilli, salsa, and slow-cooked meats.

The pasilla pepper should not be confused with the ancho.

The ancho is the dried version of the poblano pepper that growers and grocers frequently mislabel as the pasilla in the United States.

It is also a favourite in combination with fruits or accompanying duck, seafood, lamb, mushrooms, garlic, fennel, honey or oregano.