Chile Pasilla Seco 1kg and 4.5kg


Also known as “chilaca & chile Negro,” have a distinctive dark red-chocolate color and has overtones of chocolate and raisin flavors.

Fresh, it is known as chile Chilaca, derived from the Nahuatl “actle,” meaning “gray hair” or “old”.

Scoville units: 3-4 (1000-2500).


The dried Pasilla Negro is an essential ingredient for making classic mole sauce and red enchilada sauce.

Add to stews, soups, casseroles, relishes, dips, appetizers, salsa and savory sauces.

To prepare, soak dried chiles in oil or water for 20 to 30 minutes.

To roast, dry-fry in nonstick skillet a few minutes.


Prepare your own chile sauce (2 cups)


12 dried chile pods

2c water

1 t salt

2 T oil

1 T flour

1/3 oregano


Wash the chillies under running water remove the chilli stems, seeds and veins (leave the seeds for a hotter sauce).

Place the washed chillies into a pan with 2 cups of water and stir for 10min. The chilli flesh will become soft. Put the mixture into a blender and pure until smooth. (Optional: strain to remove any possible seeds or skin).

From here on in, it’s all about your own personal taste.

If you are not using all the red chilli pure right away, it can be frozen at this point. Simplify and use it exactly as you would fresh pure in any recipe.

To complete the basic red chilli sauce season & thicken the pure as follows:

Heat the oil in a pan, add the flour and mix quickly, pour the chilli pure and stir until thicken.

Add salt, oregano, cumin and garlic powder, reduce the heat and stir for few minutes. If is to hot, add some water or tomato juice.

Your chilli sauce is now ready.