The name Pasilla comes from the Spanish word pasa, meaning raisin. Specifically, Pasilla translates to little raisin. This is a result of the physical brown and wrinkled appearence of this chile when dried.
Other Names: Chilaca, or Chile Chilaca refers to the fresh form of this chile. It may also be referred to as chile negro on the west coast of Mexico. Often Pasillas are confused with Anchos and Mulatos in our commercial produce industry.
Uses: Pasillas are mostly used in dried form, often as an ingredient of mole sauces or adobos. It is described as a component of the “holy trinity” of chiles used for traditional mole sauces, along with Ancho and Mulato chiles. This unique chile has a gentle flavor that is mostly used in dried pod or powder form. Make your own mole, or try ours!
Heat: Mild to medium spice.