Badia Pasilla Negro Largo Pepper, 6 oz
Pasilla Negro Largo is the dried form of the chilaca chile — long, wrinkled, near-black pods with a deep raisin-and-cocoa flavor and gentle heat. In Mexican cooking, it's one of the three pillars (alongside ancho and mulato) that build the backbone of mole negro and mole poblano. This 6 oz bag gives you enough whole pods to toast, soak, and blend through several batches of sauce.
Common Uses
Toast and rehydrate for mole negro, mole poblano, and salsa de pasilla. Blend into adobo for braised short rib or lamb barbacoa. Simmer into pipián, borracho beans, and the broth for birria. Stem, seed, and toast until brittle, then crumble over tlacoyos, sopes, or grilled corn.
Cuisine Context
Pasilla is essential to Oaxacan and central Mexican kitchens — the chile that gives mole its dark, layered finish rather than raw heat. Home cooks reach for it whenever a dish needs depth: long stews, holiday moles, rich tomato-chile salsas, and slow-braised meats meant to be served with warm tortillas.
Pro Tip
Toast the pods in a dry comal for 10–15 seconds per side until they puff and smell like cocoa — any longer and they turn bitter. Soak in hot water for 20 minutes, then blend with a splash of the soaking liquid for the smoothest sauce.
Ships from Doral, FL.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Pasilla Negro Largo is the dried form of the chilaca chile — long, wrinkled, near-black pods with a deep raisin-and-cocoa flavor and gentle heat. In Mexican cooking, it's one of the three pillars (alongside ancho and mulato) that build the backbone of mole negro and mole poblano. This 6 oz bag gives you enough whole pods to toast, soak, and blend through several batches of sauce.
Common Uses
Toast and rehydrate for mole negro, mole poblano, and salsa de pasilla. Blend into adobo for braised short rib or lamb barbacoa. Simmer into pipián, borracho beans, and the broth for birria. Stem, seed, and toast until brittle, then crumble over tlacoyos, sopes, or grilled corn.
Cuisine Context
Pasilla is essential to Oaxacan and central Mexican kitchens — the chile that gives mole its dark, layered finish rather than raw heat. Home cooks reach for it whenever a dish needs depth: long stews, holiday moles, rich tomato-chile salsas, and slow-braised meats meant to be served with warm tortillas.
Pro Tip
Toast the pods in a dry comal for 10–15 seconds per side until they puff and smell like cocoa — any longer and they turn bitter. Soak in hot water for 20 minutes, then blend with a splash of the soaking liquid for the smoothest sauce.
Ships from Doral, FL.
