The Pasilla Negro is an elongated, flat chile. The Pasilla’s wrinkled body curves into an arc. The color of this pepper is dark purple-black; similar to the color of an Eggplant or a Raisin. This thin fleshed chile has a berry flavor with herbaceous tones. The word Pasilla comes from the word “PASA” which means “little black raisin”. Pasilla Negros, combined with the Ancho and Guajillo, form the “holy trinity” of chiles used to prepare the traditional mole sauces. This is a medium hot chile, on the heat scale this chile is a 3-5.
Pasilla Negro is a medium hot chile. Use it in traditonal Mexican recipes. Be adventurous and add it to meat loaf, beef stew or corn chowder. Great in sauces, salsa and soups. This chile is a flavorful ingredient for cream sauce dishes.
Reconstituting Dried Chile Peppers
Fill a small 1-2 quart saucepan with water and bring to a boil over high heat. Use a larger saucepan if you are reconstituting more than 6-8 peppers. Remove the pan from the heat. Add the peppers to the hot water and allow them to soften/reconstitute for about 20-30 minutes. Drain and use as directed.
Note: Always discard the bitter soaking water.
Storage for dried chile peppers
Store in cool dry space.
Our Pasilla Negro Chiles originated from Mexico.
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