Pasilla chiles originated in Mexico, and are regularly utilized in conventional recipes. The name means “little raisins”
and  is also known as Pasilla Bajio or Chilanegro.

Pasilla chile or chile negro is a dry form of chili pepper, a long and narrow member of the genus Capsicum. A mild to hot and full-bodied chili pepper named after wrinkled skin.

Pasilla is especially used for sauces

In the United States, manufacturers and grocery stores may mistakenly use “pasilla” to represent poblano, another wide variety of peppers, whose dry form is called “ancho”.

Pasilla is especially used for sauces, also paired with fruits and are perfect for serving with ducks, seafood, lamb, mushrooms, garlic, fennel, honey or oregano. These are sold in whole or in powder form in Mexico, the United States, and the United Kingdom.

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