Pasilla Chilli – Mexico’s Deep and Mellow Chilli
The Elegant One in the Mole Trinity
The Pasilla Chilli (meaning “little raisin” in Spanish) gets its name from its dark, wrinkled appearance and rich, raisin-like aroma. It’s made by drying the Chilaca pepper, native to central Mexico. When fresh, Chilacas are long and green — once dried, they become the Pasilla: a mild, aromatic chilli with deep, earthy sweetness and a subtle tang.
Pasilla is one of the three key chillies used in traditional mole sauces (alongside Ancho and Mulato), forming the base for some of Mexico’s most iconic dishes. It’s also great in soups, stews, and slow-cooked sauces where flavour can gently develop.
Flavour Profile & Heat Level
Pasilla is low on heat but high in flavour — ideal for layering richness and umami without overpowering spice.
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Heat Level: Mild
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Scoville Rating: 2,000 – 5000 SHU
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Flavour Notes: Raisin, cocoa, dried plum, earthy, slightly tangy
Culinary Uses of Pasilla Chilli
This chilli is meant for slow cooking and sauce-making. It’s often rehydrated and blended to form smooth, rich sauces with a dark, almost chocolatey finish.
Ideal for:
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Mole sauces – A staple in mole negro, rojo and poblano
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Soups & stews – Adds mellow depth to bean and meat dishes
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Enchilada & tamale sauces – Mixes well with tomato and garlic
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Salsas & marinades – Rehydrate and blend with herbs and spices
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Vegetarian dishes – Enhances mushrooms, squash, and lentils beautifully
For the best results, toast the pods lightly, soak in hot water, then blend into your base.
Why Buy Pasilla from CHILLIESontheWEB?
We stock authentic Pasilla chillies sourced direct from Mexico, chosen for their flexible skins, rich aroma and deep flavour. Our pods are carefully dried and packed to retain their natural oils, ensuring your sauces and stews come alive with proper Mexican depth.
Whether you're building a traditional mole or just want to add sweet, earthy warmth to your cooking, Pasilla delivers slow-cooked satisfaction in every bite.