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Pasilla Ground Chile

Pronounced “pah-SEE-yah” the word Pasilla is derived from the word “Pasa” which translates to “little black raisin”.  Like many chiles, these are known as one thing when fresh and are called something else when dried. The Pasilla Chile is the dried version of the Chilaca chile, pronounced "chih-LAH-kuh". 
The Dried Pasilla Negro Chile is a key chile in the famous “holy trinity” of Mexican chiles used in Mexican moles along with the Ancho and the Mulato chiles.
Pasilla Negro chiles pair nicely with duck, fennel, fruits, garlic, honey, lamb, Mexican oregano, mushrooms and seafood.
Pasilla Chiles are one of the more sophisticated chile flavors.  When ground they are often used in salsas, spice blends, stews and in several mole sauces.
We also like to use pasilla chile powder in some of our favorite Mexican recipes such as burritos, enchiladas, tacos, tostadas and quesadillas but they're also exceptiol in cream sauce dishes (especially for fish), but they are also wonderful in beef stew, corn chowder or meat loaf. 
The taste is pungent and tangy but with a long lasting deep rich flavor with woodsy undertones. 
Pasilla Negros are considered a mild heat chile and come in at 1,000 to 2,000 Scoville Heat Units (SHU).

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