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Pasilla is made from a large and long chili variety called Chilaca which is dried after it reaches full maturity. During the drying time the taste changes significantly. The shell is thick, wrinkled but still shiny. Along with Ancho and Guajillo, Pasilla belongs to what is usually referred to as "the holy trinity".

Pasilla means "little raisin" so of course there is sweetness, although not as noticeable as for Ancho. Instead you find more earthy and berry tones. Pasilla is quite meaty in its texture which means that it is often used to thicken sauces.

Our Pasilla chili is sourced from the state of Zacatecas, south of the city of Fresnillo, from a farm operated by Omar and his family. Here the dry cool climate is perfectly suited to grow many of the famous Mexican chilis with full sunlight, high temperatures and perfect rainfall in the rainy season. It has been oven dried without smoke. During the drying time the taste changes significantly, one could compare it with grapes vs. raisins.

Derived from: Chilaca Chili
Scoville: 1500-2500 
Pair with: Tacos, mole, salsa, butter, chicken, pork, corn, beef, beans, onion, garlic, cumin, Mexican oregano, chocolate

Always clean and toast the chili before use to wake up the flavors. 

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