Dried Pasilla Negro Chiles, named for their raisin-like appearance, are a staple in Mexican cuisine. With a rich, earthy flavor and mild heat, they add depth to sauces, moles and soups. Pasilla translates as “little raisin.” And this little raisin packs a gentle touch of heat, measuring at 1,000 to 2,000 Scoville Heat Units. Pasilla Negros are the dried form of Chilaca chiles. Chilacas have a similar heat profile to the popular poblano pepper. Rehydrated before use, Pasilla Negro Chiles release complex notes of cocoa, coffee, and dried fruit, imparting a nuanced flavor profile. Blend rehydrated chiles with tomatoes, onions, garlic, and spices to make a flavorful sauce for enchiladas and tamales. Use rehydrated Pasilla Negro Chiles to fill tamales or chiles rellenos for added depth and flavor. Read our blogs: The Scoville Heat Chart for Chiles and Five New Spices to Add to Your Spice Rack Bag of two SUGGESTED RECIPES: Pasilla Pulled Chicken Tacos
