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This chilli is commonly used in conjunction with Ancho Poblano and Ancho Mulato chillies to make Mexican mole sauces.
The Pasilla chilli (pronounced pah-SEE-yah - meaning "little raisin" due to the wrinkled skin) is dark brown when ripe and turns almost black when dried.
This chilli is commonly used in conjunction with Ancho Poblano and Ancho Mulato chillies to make Mexican mole sauces. The fruits a very dark brown colour, long (8") and just under 2" wide.
Tear/chop into pieces or re-hydrate before use.
Contents: 100g bag - approximately 7 chillies.
Heat: 4/10 Flavour: Liquorice and dried fruit
Must be cooked before eating.