Pasilla Pepper

Pasilla chillies are also known as Pasilla Negro, which translates to “little raisin” in Spanish, referring to the chilli’s wrinkled appearance and dark colour when dried. The whole chilli is dark purple in colour and measures approximately 6 inches long and 1½ inches wide. They have a medium heat with an intensely smoky, liquorice flavour.

Pasilla chillies are actually the dried form of the chilaca pepper — a long, narrow chilli variety with a mild to medium heat level. When the fresh chilaca peppers are first harvested, they’re dark green in colour. As they dry, they develop their distinctive flavour and aroma, becoming the pasilla chilli. North of Mexico in the US, it’s not uncommon to find fresh poblano peppers being incorrectly sold under the name “pasilla”.

Pasilla chillies ground are great with fish and seafood dishes. They are also one of the three chillies needed for Mexican mole, known as The Holy Trinity. Try using in enchilada sauce and taste our Mexican Manchamantel sauce where we use Pasilla for its delicate, smoky flavour.

If you are a keen baker try using Pasilla in chocolate desserts and puddings!

Includes