Chile pasilla

Chile pasilla

What it is

Pasilla means little raisin, and the name describes the wrinkled black skin of the dried pod rather than the flavour — fresh, it is the long green chilaca. It is the hottest of the three mole chillies, though by a margin most palates read as depth rather than as heat.

In the kitchen

Its skin is thinner than an ancho's and scorches sooner — five seconds a side on the comal. Rehydrate twenty minutes in hot water, then blend and pass through a sieve; unsieved pasilla leaves a grit no amount of cooking will smooth out.

Goes with

Dark chocolate Tomato Garlic Onion Cumin Beef Raisin Sesame

Same species

Ají amarillo Ají panca Ajvar Aleppo pepper Ancho chilli Bell pepper

Also used with

Chilhuacle negro Mexican oregano

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