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.
Steps to rehydrate:
- Start by searing them on a pan
- Remove the stem and the seeds
- Place in boiling water until the texture is soft
Extra tip: add some onions to the water, then transfer directly to the blender along with some tomatoes and a splash of the same water. This is the base ingredient for many delicious sauces!
Steps to grind:
- Remove the stems and most of the seeds
- Cut into smaller pieces
- Grind using a coffee grinder
Extra tip: We don’t recommend using the same coffee grinder for coffee later! Unless you like really HOT coffee
Heat lovers: if spice is your priority, we actually recommend leaving the seeds and only removing the stems. In that case, rehydrating the chilis is a better alternative over grinding them because the process of searing them on the pan will bring out the spice.
Our mission at Sombrero is to offer you the rich flavours from Latin America with Canadian standards of quality. Share your experience with us on Instagram @sombrero_latin_flavors