Pasilla Chilli is the dried version of the Chilaca Chile. Its name is derived from the word “Pasa” in Spanish, and means “little black raisin”. It is one of the most popular Mexican chillies. It has a wrinkly, long, purple pod, with reddish overtones similar to ancho chilli peppers. It has an herb-like aroma and liquorice notes and is considered a chilli with mild heat. It is not only a key ingredient in the Mexican cuisine for making the “mole” sauce along with the Ancho and Mulato chillies, but also is great for making any kind of sauce.
Culinary Notes :
- Re-hydrate the dried Pasilla Chilli by soaking them in hot water for 20 minutes to obtain maximum flavour. Do not soak them longer to avoid bitterness
- Use it to make Mexican moles, adobo sauces and salsas.
- In Mexican cuisine it is used to flavour tortilla soup.
- For an authentic Mexican flavour use it with tacos, enchiladas and quesadillas.
- Use it in cream sauces dishes, a particularly great addition for fish.
- Pasilla Chilli marries well with duck, fennel, fruits, garlic, honey, lamb, Mexican oregano, mushrooms and seafood.
- Use it in recipes such as Texas 3 chillies, Mexican mole and mole chilli.
All chillies – including Pasilla Chilli – contain capsaicin which is known to have many health benefits including boosting the immune system, eliminating inflammation and aid to weight loss. Also, it helps with arthritis, cardiovascular disease, gastric ulcers, vascular headaches, infections and respiratory conditions.
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Other names or spelling:
Aji, Red Pepper, chile negro, chile pasilla, pasilla negro, chile pasilla de Mexico.