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Pasilla [pah-SEE-yah]. This dried chile is one of Mexico's most highly regarded chiles, along with the Ancho and Mulato chiles.
The Pasilla is also called Chile Negro (black chile).
When it is fresh it is known as the Chilaca. It turns from dark green to purpled dark brown as it ripens.

Pasilla means small raisins, alluding to its grape-like flavor.

Heat level: 3 -5
between 1,000 to 2,000 Scoville heat units.

Excellent for any recipe, Used in mole sauces as well as seafood sauces and casseroles.

Ingredients: Dried Pasilla Chiles - powdered

Pasilla Negro Chile Sauce
1 small onion, finely chopped
1 clove garlic, minced
2 tablespoons vegetable oil
1 tablespoon all purpose flour
4 tablespoons Pasilla NegroChile Powder
2-3 cups chicken broth
1 tsp salt
Heat cooking oil in a pan, add flour and brown. Add chile powder and mix. Add water and stir until lumps are dissolved. Add garlic and salt. Simmer 10-15 minutes on medium heat. Makes approximately 2 cups.