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A mild-medium whole dried chilli used in Mexican cuisine.
The Pasilla chilli (meaning ‘little raisin’, because of the wrinkled skin) has a very dark colour when dried and measures around 8” long and just under 2” wide. To use the chilli: soak in hot water from around 20 minutes before pureeing and adding to the dish. Pasilla chillies are often added to sauces, and also work well in combination with Ancho chillies (the two are used in combination to make Mexican mole sauce), seafood, lamb, garlic, fennel, honey or oregano.
Weight: 25g (approx 4 chillies).
Product may vary from image shown.