Pasilla chili

A dried long chilaca pepper of a dark colour with moderate heat and a dried-fruit and cocoa taste for mole sauces.

Pasilla chili (chile negro) is a dried chilaca pepper of a dark brown-black colour, long and wrinkled, with a moderate heat and a taste of dried fruit, cocoa, raisin and a light earthy bitterness. It is soaked and blended into mole and adobo sauces, salsa borracha, with fish and seafood, into marinades, braised dishes and soups for depth of flavour.

Calories, proteins, fats and carbohydrates per 100 g of product

Pasilla chili, Raw: Calories 40.0 kcal, Proteins 1.9 grams, Fats 0.4 grams, Carbohydrates 8.8 grams per 100 g of product.

Calories40.0 kcal

Proteins1.9 grams

Fats0.4 grams

Carbohydrates8.8 grams

Data: USDA FoodData Central

Recipes with this ingredient

Chocolate Mole Sauce for PoultryMexican cuisine | Sauces and marinades

Mole chocolate sauce is a symbol of Mexican cuisine with a deep, rich flavor and a hint of spicy heat. Its roots trace back to ancient Aztec traditions where the combination of cocoa, spices, and peppers embodied the art of gastronomy. The sauce has a velvety texture and rich aroma with notes of bitter chocolate, tomatoes, nuts, and spices intertwined. It imparts a special tenderness and depth of flavor to poultry meat, making it perfectly harmonious. Mole is used not only as a sauce but also as a base for complex dishes that pair wonderfully with rice or tortillas. It is a true gastronomic journey that unites the history, culture, and flavors of Mexico in one spoon.