The Pasilla Chile is the dried form of the chilaca chilli pepper. Roughly around 8“ long and 2“ wide, the Pasilla Chilli has a mild to medium-hot, rich-flavored heat.
Pronounced pah-SEE-yah, which translates to little raisin, the Pasilla Chille gets its nickname from its dark wrinkled skin. Commonly found in Latin American and Spanish cuisine, pasilla chillies are traditionally used in Mexican mole and enchilada sauces or meat marinades.
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