Pasilla chilis are medium-heat dry chilis with a rich flavour and a brown-black colour. Also known as Chile Negro (Black Chili), this chili is considered to be part of the holy trinity of chilis along with Ancho and Mulato. This trio comes together beautifully to make traditional mexican Moles.

In terms of heat, it’s considered to be Low-Medium on the scale. It’s slightly hotter than Ancho, but more mild than Guajillo, Chipotle and Arbol.

When it’s fresh, it’s known as Chilaca.

To maximize flavour, it is recommended that you rehydrate them or grind them.