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The Spice House
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Pasilla Negro Chiles

Hot & Spicy
Global Flavor
Freshness

The pasilla's color and sweetness explain its name, which translates to 'little raisin.' Our friends in Mexico leave their home-grown pasilla negro chile peppers out to dry in the sun and then char them on an open flame. This chile forms the base of wonderful sauces for duck, lamb, and fish.

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The Spice House

Details

For a delicious pepper puree that can be stirred into soups and sauces, toast peppers in a dry pan for a few minutes, then soak in warm water and puree until smooth. Thin the puree with vinegar if desired. Their heat ranges from 1,000 to 4,000 Scoville heat units.

Ingredients

Pasilla chiles

Spice Highlights

Store Availability
Online Exclusive
Processing
charred, dried
Taste Notes
sweet, smokey, earthy
Perfect For
sauces, moles

Recipes

Featured In

View All Featured Recipes For Chiles, Pasilla
Turkey with Poblano Mole Sauce

Turkey with Poblano Mole Sauce

Latin America & Caribbean Mexico Poultry Sauce

This is my favorite traditional mole recipe adapted from Mexico the Beautiful Cookbook by Susana Palazuelos. Making mole from dried chiles takes time, but is well worth the effort. Mole's...
This is my favorite traditional mole recipe adapted from Mexico the Beautiful Cookbook...
Read More about Turkey with Poblano Mole Sauce
Oaxacan–Style Mole Sauce

Oaxacan–Style Mole Sauce

Mexico Sauce

This recipe might seem intimidating, but it is more time consuming than it is difficult. Try this sauce for making the classic dish, pollo in mole. You can also use...
This recipe might seem intimidating, but it is more time consuming than it...
Read More about Oaxacan–Style Mole Sauce
Salt-Free Southwest Seasoning Blend

Salt-Free Southwest Seasoning Blend

Barbecue & Grilling Latin America & Caribbean Mexico North America + 2 More

Perfect spice blend for chili con carne, taco seasoning, BBQ rub, and just about any grilled or smoked meat.
Perfect spice blend for chili con carne, taco seasoning, BBQ rub, and just...
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Customer Reviews

Based on 2 reviews
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Customer
big flavor SO healthy

I don't know if the temperature mattered, but we put 2 Chiles, Pasilla in the blender and added our searing tomato paste, water and oil. We then added this mix over our pan cooking veggies, yellow squash and zucchini. We used this to dress seared halibut and the results were amazing, so flavorful with no artificial additives, it took it to the next level.

P
Paul S.
A great dried chili

Last night I made a seared filet mignon dish that was bathed in a pasilla sauce. Luckily I had ordered these chiles recently and they were perfect for making a richly flavored sauce that consisted of roasted chiles, and broiled tomatoes, onions, garlic, cilantro and chicken stock. The thing I like about the dried peppers that Spice House sells is that they come nicely packaged and are very clean.

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