This medium thick-fleshed chile pepper is a deep rich dark chocolate brown, one of the darkest-colored dried chiles. Measuring five to six inches long and one to one-and-one-half inches in diameter, it usually tapers to a point and has a smooth wrinkly skin. Mildly pungent, this chile offers a smokier flavor than the ancho. Also referred to as little raisin due to its color, its flavor offers grape and berry overtones with a hint of licorice. Scoville units: 2-4 (1000-2500)

Nutritional Value

Dried negro chiles contain vitamin A, C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.

Serving Ideas

The chile 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. This chile’s flavor is especially compatible with seafood. To prepare, soak dried chiles in oil or water for 20 to 30 minutes. To roast, dry-fry in nonstick skillet a few minutes. Cover with hot water; let stand at least 10 minutes or until soft. Drain and use.

Ethnic/Cultural Info

Outside of Northern Mexico and America, the name Pasilla negro refers to a dried chilaca chile (meaning little raisin). A dried negro chile is long and black, mild and earthy. It is one of the principle ingredients in the traditional Mexican spicy chocolate mole sauce, known as mole poblano, the National dish of Mexico. It is important to note the difference between these two peppers because the pasilla in American culture would not be suitable for a rich Mexican mole sauce. Only a guajillo chile is considered an acceptable substitute for a dried chilaca chile.

Seasons/Availability

Dried chile peppers are typically available year round. Check for availability.