Pasilla actually means "raisin", a name which can be traced back to the colour and shape of the dried chilli. The fresh form is called the Chilaca Chili.
Pasilla peppers are mainly used in Mexican and Tex-Mex cuisine. The Pasilla is especially often in sauces, such as the Mexican Mole sauce. Often it is used together with the Ancho and Mulato chillies. These are the dried fruit of the Poblano chilli variety.
Severity (1-10): 4
For Fish and Seafood, For Meat , For Poultry, For Vegetables and Salads, For Vegetable Dishes