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Pasilla Dried Chiles – Mild & Rich Mexican Chile Negro from Oaxaca

Mild Heat
$7.95
1

How to Use This Pepper

Toast

Heat a dry skillet over medium heat. Toast chiles 10–15 seconds per side until fragrant, do not burn.

Rehydrate

Cover with hot water for 15–20 minutes. Remove stems and seeds if you want milder heat, then drain & reserve soaking liquid.

Blend & Cook

Blend into sauces, salsas or moles. Add to stews and braises for deep, layered flavor.

Do's

  • Toast chiles briefly to enhance flavor
  • Remove stems and seeds for milder heat
  • Store in a cool, dry place in an airtight container
  • Blend rehydrated chiles for smooth sauces

Don'ts

  • Don't over-toast or burn the chiles
  • Don't use moldy or damaged chiles
  • Don't substitute fresh peppers in 1:1 amounts for dried chiles
  • Don't skip rehydrating for most dishes — it unlocks flavor

Need Larger Quantities?

We offer wholesale pricing for restaurants, food manufacturers, and retailers. Orders from 5 lbs to 50 lbs available with volume discounts and custom pricing for larger volumes.

Product details

 

🌶️ Pasilla Dried Chiles (Chile Negro) – Rich & Mild Mexican Flavor

Rico Rico – Authentic From Oaxaca | Gourmet Grade | Mild Heat

🔥 Key Features:

  • Approx. 2 Pasilla Chiles per Ounce – Size may vary based on drying and shape.
  • Mild Heat, Deep Flavor – 1,000 to 2,000 Scoville Heat Units (SHU) with earthy, fruity notes.
  • Perfect for Traditional Mexican Dishes – Great for mole, salsas, tacos, pozole, chiles en nogada & more.
  • Authentic from Oaxaca, Mexico – Farm-sourced Pasilla Negro chiles grown using traditional methods.
  • Premium Resealable Pouch – Keeps your chiles fresh, aromatic, and ready to use.

🌮 Product Description:

Rico Rico’s Pasilla Dried Chiles, also known as Chile Negro, are the dried version of the long, dark green chilaca pepper. As they mature, they turn a rich dark brown and develop a mild but complex flavor — earthy, smoky, and subtly sweet.

Pasilla chiles are commonly used in mole negro, meat marinades, and fruit-infused sauces, and pair beautifully with duck, seafood, mushrooms, honey, or garlic. Whether you stuff them, blend them, or powder them, Pasilla brings true Oaxacan depth to your Mexican cuisine.

❓ Frequently Asked Questions (FAQ)

Q: How do I use dried Pasilla chiles?
A: Lightly roast the whole chile, remove seeds and veins, then soak in hot water for 5–10 minutes. Use in sauces, soups, or stuff them with cheese or meat.

Q: What do Pasilla chiles taste like?
A: They offer mild heat with a deep, raisin-like richness, perfect for adding warmth and body to dishes without overpowering spice.

Q: Are these the same as Pasilla de Oaxaca?
A: Pasilla de Oaxaca is a smoked regional variety, often used in mole negro. This product is the traditional Pasilla negro, widely used across Mexican kitchens.

🧂 Ingredients:

100% Dried Pasilla Chiles – No preservatives, no additives.

📊 Nutrition Facts (per 10g / 1 chile):

  • Calories: 35
  • Fat: 2g | Carbs: 5.1g | Fiber: 2.7g
  • Protein: 1.2g
  • Calcium: 10mg | Iron: 1mg | Potassium: 222mg

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