Summary

Pasilla negro, a moderate heat chile with a vast depth of flavor, is one of the darkest and richest chiles available. It boasts a grapish, winey character that makes it a valued component in various dishes. This chile is a crucial part of the "holy trinity" used in traditional Mexican moles but is also versatile enough to enhance salsas, soups, and stews.

History

Pasilla negro, a variety of *Capsicum annuum*, is deeply rooted in Mexican cuisine and culture. Historically, it has been one of the pivotal ingredients in mole, a signature Mexican sauce known for its complex flavors and intricate preparation. The name 'Pasilla' translates from Spanish as 'little raisin', indicative of the dark, wrinkled skin and raisin-like aroma of the dried chile. This chile's history is intertwined with the culinary traditions of regions like Oaxaca, where it contributes to the local flavor profile with its unique, deep, wine-like taste that complements the rich, savory notes of traditional dishes.

Why We Love It

We love pasilla negro for its unique ability to add a rich, deep flavor without overpowering dishes with heat. Its moderate spiciness and raisin like, winey undertones make it an exceptional choice for enhancing the complexity of moles, salsas, and even chocolate-based dishes.

The More You Know

Did you know that pasilla negro is part of the famed "holy trinity" of Mexican chiles used in mole? Alongside ancho and mulato chiles, pasilla negro helps create the deep, rich base that defines authentic mole sauce. This blend of chiles not only provides the iconic flavor but also embodies a culinary tradition that dates back to the Aztecs.