Pasilla

Rich and complex with deep earthy sweetness reminiscent of raisins and prunes, layered with subtle smokiness, licorice, dark berry, and faint cocoa notes. The mild-to-medium heat is approachable, allowing the nuanced flavor to remain prominent even after rehydration and cooking.

Pasilla peppers are long, slender, curved dried pods measuring 6–9 inches long and about 1–1.5 inches wide. They have heavily wrinkled, leathery skin that is dark brownish-black to nearly jet black (hence the name “little raisin”). The flesh is thin and becomes chewy when rehydrated. Heat is mild-to-medium (1,000–2,500 SHU).

The pasilla is the dried version of the chilaca pepper (fresh form also called pasilla bajío or chile negro). Its name comes from the Spanish “pasa” meaning “little raisin,” a perfect description of its wrinkled, dark, sweet-dried-fruit character. Chilacas have been cultivated in central and western Mexico (especially Guanajuato, Jalisco, Zacatecas, and Aguascalientes) since pre-Columbian times. Like other Mexican dried chiles, the pasilla was developed as a preservation method by Mesoamerican peoples. It is irreplaceable in mole negro and other complex sauces, contributing both deep color and layered flavor. True pasillas are distinct from mislabeled “pasilla-ancho” or red pasilla varieties (which are sometimes mature poblanos).