Pasilla Negro Chile Pepper

Pasilla or “little raisin” is the dried version of the Chilaca Pepper. Pasilla Negros, combined with the Ancho and Guajillo, form the holy trinity of chiles used to prepare the traditional mole sauces.

Pasilla Peppers have  mild to medium heat,  and a rich earthy flavor finishing to floral overtones.  They are traditionally used in Mole sauces, or are excellent served with duck, seafood, lamb, vegetables, as well as in soups, stews, and salsa.