Dried pasilla chili
A dried long chilaca pepper of a dark colour with moderate heat and a dried-fruit-and-cocoa taste for mole sauces.
Dried pasilla chili (chile negro) is a dried chilaca pepper, long, narrow, dark brown-black, 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, soups and braised dishes for depth of flavour.
Calories, proteins, fats and carbohydrates per 100 g of product
Dried pasilla chili, Raw: Calories 345.0 kcal, Proteins 12.4 grams, Fats 15.9 grams, Carbohydrates 51.1 grams per 100 g of product.
Recipes with this ingredient
Mole Poblano is a culinary legend of Mexican cuisine, originating from the city of Puebla. This rich sauce combines aromatic dried peppers, spices, nuts, and dark chocolate, creating a complex flavor where spicy heat transitions into the depth of chocolate sweetness. The history of mole dates back to colonial times when monks experimented with ingredients brought from the Old and New Worlds. The sauce is served with meat and poultry, most often turkey or chicken, turning an ordinary dish into a gastronomic revelation. It is perfect for festive meals, filling the table with aromas and warmth of tradition. Today, Mole Poblano remains a symbol of Mexican culture, impressing gourmets worldwide with its unique harmony of flavors.
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