-=or=- pasilla chilies

ProduceYear-round as a dried ingredient; fresh pasilla chilies are harvested in late summer and early fall in Mexico (August-October).

Rich in vitamin C, vitamin A, and capsaicin; provides antioxidants and may have anti-inflammatory properties. Low in calories and contains beneficial compounds including polyphenols.

About

Pasilla chilies are the dried form of the chilhuacle negro chili pepper, a dark burgundy to black Mexican chili native to Oaxaca and Puebla regions. The fresh fruit measures 6-8 inches long and 1-1.5 inches wide, with thin walls and a tapered, wrinkled appearance when dried. Pasilla chilies possess a complex flavor profile combining earthy, smoky, and slightly sweet notes with hints of cherry and chocolate, along with mild to moderate heat (250-700 Scoville Heat Units). The name derives from the Spanish word "pasa" (raisin), referencing their dark, wrinkled dried appearance.

Culinary Uses

Pasilla chilies are essential to Mexican cuisine, particularly in moles, salsas, and chile preparations. They are rehydrated in hot water and blended into smooth pastes for complex sauces, or toasted lightly to enhance their aromatic qualities before grinding into powders. Common applications include mole negro, enchilada sauces, and chile-based soups. In Mexican cooking traditions, they are valued for adding depth and richness without excessive heat. They pair well with chocolate, cinnamon, and garlic, making them particularly suited to celebratory dishes and regional specialties.

Forms & Preparations

Whole dried — Intact dried chili pods, typically seeded and deveined before use; rehydrated in hot water to soften for blending into pastes and sauces.
Powdered — Dried chilies ground into fine powder; used as a spice rub, in spice blends, or dissolved into liquids for sauces and soups.
Paste — Rehydrated dried chilies blended into a smooth puree, often with water, garlic, and other seasonings; used directly in moles and sauces.
Flakes — Dried chili broken into small pieces; used as a garnish or for infusing oils and vinegars.
Chile strips — Dried whole chilies sliced lengthwise; used for visual presentation in soups and stews or for grinding fresh.