Pasilla chillies are a dark green, dried chilaca pepper used in Latin American and Spanish cuisine. Literally translating as ‘little raisin’, mild pasilla has grape-like, liquorice flavours and a medium-low hotness, ranking just 1,000-2,000 on the Scoville Scale of chilli heat.
Soak in warm water to rehydrate the pasilla chillies - read more here about How to Cook with Mexican Chillies. Traditionally, pasilla chillies are used in Mexican mole and enchilada sauces or meat marinades. However, pasilla is a wonderful partner with chocolate - simmer in milk before using it in a chocolate ice cream, or grind into powder for a cake mixture.
Due to their dark colour, pasilla chillies are also called the black chilli or chile negro.
The pasilla chillies must be cooked before eating.
Minimum shelf life: 3 months
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