    
Pasilla Chile Peppers
 Pasilla Chile Peppers
© Denzil Green
You'll encounter this more often in its dried form, when it is called a "Pasilla". Dried, it turns a dark, reddish, wrinkled brown -- in appearance, its skin looks like a raisin.
When fresh, Chilaca is mostly used in fresh salsas. When dried, Pasillas are mostly used in cooked sauces; they almost always make an appearance in a Mole sauce recipe.
Almost all Chilacas and Pasillas are imported from Mexico. There, two of the more popular varieties are "Pabellon One" and "Apaseo".
Chile heat: Mild. Between 1,000 and 1,500 Scoville Units.
Literature & Lore
Pasilla means "little raisin" in Spanish. In Western Mexico it is sometimes called "chile negro", illustrating a confusion of pasillas with anchos that also happens in America, where they sometimes get called anchos.
Also called:  Pasilla Negro
See Also
Mole
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