Pasilla negro chile

Pasilla negro chiles are long, slender, dark dried chiles typically grown in Mexico. Mexican Pasilla chiles have an earthy flavor and are used in mole sauce as well as other Mexican sauces and stews (chile negro). In California, the ancho chile is called pasilla, but they are two distinctly different chiles. In Oaxaca, the pasilla negro is smoked, and it is called Pasilla de Oaxaca.

In addition to whole chiles, you can buy ground pasilla negro powder.

Where To Buy Pasilla Negro Chiles

If you have access to a Mexican market, you should be able to find whole or ground chiles. You can also buy them online here at Gourmetsleuth.com.

Substitute For Pasilla Negro Chiles

If you don't have pasilla negro chiles you can substitute equal amounts one of these chiles:

• Ancho chiles - less heat, easy to find, less expensive
• Pasilla de Oaxaca - harder to find, more expensive, very smoky flavor, but excellent chile
• Cascabel chiles - usually reasonably easy to find, not as hot as pasilla negro
• OR - Use about 1 tablespoon of pasilla negro powder per chile called for.