Two pasilla chiles
|Scoville scale||1,000–3,999 SHU|
The pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin and pronounced pah-SEE-yah[needs IPA] (literally "little raisin"), it is a mild to medium-hot, rich-flavored chile. As dried, it is generally 6 to 8 in (15 to 20 cm) long and 1.0 to 1.5 in (2.5 to 4 cm) in diameter.
The fresh narrow chilaca can measure up to 9.0 in (22 cm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.
Pasilla are used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano. They are sold whole or powdered in Mexico, the United States, and the United Kingdom.
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Pasilla de Oaxaca: a variety of pasilla chile that is smoked in Oaxaca and is used in the famous mole negro.
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