Badia Pasilla Negro Largo Pepper, 3 oz
Pasilla Negro Largo is the dried chilaca chile — long, glossy-black, wrinkled pods carrying raisin, cocoa, and dried-fruit notes with mild heat. It's one of the foundational chiles of Mexican mole and a workhorse for deep, dark salsas. This 3 oz size suits households cooking mole once or twice a season or building a small chile pantry alongside ancho and guajillo.
Common Uses
Toast and soak the pods for mole negro, mole poblano, and salsa de pasilla con tomate. Blend into adobo for carne adobada, braised lamb, or pork shoulder. Stir into pot beans and pozole broth, or crumble toasted pieces over sopes, tlacoyos, and roasted vegetables.
Cuisine Context
In Oaxacan and central Mexican kitchens, pasilla is the chile that contributes color and complexity rather than heat. Cooks pair it with ancho and mulato for mole, with tomate de milpa for table salsa, and with garlic and vinegar for slow-braised adobos.
Pro Tip
Open the pods, remove seeds and veins, and toast on a hot dry skillet just until fragrant and pliable — about 10 seconds a side. Bitterness comes from over-toasting, not from the chile itself.
Ships from Doral, FL.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Pasilla Negro Largo is the dried chilaca chile — long, glossy-black, wrinkled pods carrying raisin, cocoa, and dried-fruit notes with mild heat. It's one of the foundational chiles of Mexican mole and a workhorse for deep, dark salsas. This 3 oz size suits households cooking mole once or twice a season or building a small chile pantry alongside ancho and guajillo.
Common Uses
Toast and soak the pods for mole negro, mole poblano, and salsa de pasilla con tomate. Blend into adobo for carne adobada, braised lamb, or pork shoulder. Stir into pot beans and pozole broth, or crumble toasted pieces over sopes, tlacoyos, and roasted vegetables.
Cuisine Context
In Oaxacan and central Mexican kitchens, pasilla is the chile that contributes color and complexity rather than heat. Cooks pair it with ancho and mulato for mole, with tomate de milpa for table salsa, and with garlic and vinegar for slow-braised adobos.
Pro Tip
Open the pods, remove seeds and veins, and toast on a hot dry skillet just until fragrant and pliable — about 10 seconds a side. Bitterness comes from over-toasting, not from the chile itself.
Ships from Doral, FL.
