Pasilla
Chile Pasilla
About This Chile
The pasilla chile (also called chile negro) is the dried form of the chilaca pepper. Its name means 'little raisin,' referring to its dark, wrinkled skin. It's long and narrow — darker and more slender than the ancho. The pasilla is the third member of the 'holy trinity' of Mexican dried chiles and is particularly important in mole negro, the iconic Oaxacan sauce. Its flavor is more herbaceous and slightly bitter compared to the sweet ancho, adding depth and darkness to complex sauces.
Flavor Profile
Rich, earthy, and herbaceous with notes of dried berries and cocoa. It has a more complex, slightly bitter depth than the ancho.
How to Use
Remove stem and seeds. Toast in a dry skillet for 20–30 seconds per side — pasillas darken quickly so watch carefully. Soak in hot water for 15–20 minutes. Blend into sauces. The very dark color makes it ideal for dark moles and rich enchilada sauces.
Common Uses
Best Substitutes
Ancho chile
Sweeter and fruitier with less bitterness. The most practical substitute, though the flavor profile is quite different.
Mulato chile
Closer in color and chocolatey depth, harder to find but a better flavor match than ancho.