In Spanish, pasilla means "little raisin". The fresh form of the pasilla is the chilaca [chih-LAH-kuh] chile. It has a medium to hot, rich flavor that is used in moles and adobos sauces. The pasilla chile, sometimes also called the chile negro, is dark brown to black in color. Pasillas are richly flavored, and taste of berries and licorice.
Pasilla chiles are most often combined with ancho and mulato chiles to create mole, the famous Mexican sauce. It is also used in other sauces, marinades and seafood dishes.
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