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Peppers/Chiles
PASILLA
Also known as the chile negro. Literally "little raisin," the
pasilla is a dried chilaca chile. There is some confusion over the name
of this chile in California and northern Mexico, the fresh poblano and its
dried forms, the ancho and mulato, are referred to (mistakenly) as pasillas.
Dark raisin brown, wrinkled, elongated, and tapering. Measures about 5 to
6 inches long and I to 1 1/2 inches across. Thin fleshed; has some berry,
grape, and herbaceous tones, and a hint of liquorice. Like the ancho and
the mulato, the pasilla is sold in three grades of quality in Mexico primero
mediano and the regular pasilla. Together with the ancho and mulato, the
pasilla is one of the "holy trinity" of chiles used in the preparation
of the traditional mole sauce. It is excellent for making other sauces,
especially for seafood. Also used in powdered form.
