Pasilla Peppers (meaning ‘little raisin’) are dried form of chilaca peppers. Rating 1,000-2,500 SHU, these long, slender dried chilis offer mild heat with remarkable complexity – notes of cocoa, dried fruit (especially raisins), and herbs. Essential in authentic Mexican mole negro and many other mole sauces. The dark, almost black color gives dishes distinctive appearance. Often confused with ancho peppers (which are dried poblanos), pasillas are longer and narrower. The complex flavor develops through drying process. Typically soaked and blended into sauces rather than eaten whole.

Notes of cocoa, raisins, herbs

Mole sauces, enchilada sauce, Mexican cooking