£2.30 – £4.00
The dark, almost black Pasilla is made by drying the Chilaca chilli. In Spanish, Pasilla means ‘little raisin’, which relates to their dark, wrinkled appearance. These chillies are especially good in sauces, and are a key ingredient in Mexican Mole sauce, which also includes chocolate. Their flavour is slighly fruity with hints of liquorice, and they have a moderate heat.
Using chillies together with chocolate has become popular nowadays (although this has always been done in Mexico), and Pasillas are the chilli which matches with chocolate best. Try adding some to chocolate brownies to give them a delicious spicy twist! Pasillas also work very well in seafood dishes.
As with most dried Mexican chillies, soak and use the soft inner flesh in your dish.
Heat level – 6