Pasilla or “little raisin” properly refers to the dried chilaca pepper. The chilaca, when fresh, is also known as pasilla bajio, or as the chile negro or “Mexican negro” because, while it starts off dark green, it ends up dark brown. It typically grows from 8 to 10 inches long.
Featuring a rich smoky taste, the pasilla often turns up in dried whole form or as a powder in Mexican salsas as well as in the famous Mexican mole and adobo sauces. The pasilla can even create an interesting twist in the flavour and appearance of the standard red-chile enchilada sauce. It is also a favourite in combination with fruits or accompanying duck, seafood, lamb, mushrooms, garlic, fennel, honey or oregano.
Heat rating 3000 shu (mild heat)