Info: This cdark-coloured chilli from Central Mexico is one of the Holy Trinity of Mexican chillies, along with Ancho and Mulato. Pasilla is the dried version of Chilaca chilli, and has a pungent, tangy flavours of grape and cherry with undertones of woody earthiness. Sophisticated indeed! In Mexico they are used in adobo sauces and are the key ingredient in tortilla soup. As with many of the larger chillies, the flavour is enhanced when lightly toasted before rehydrating in boiling water for no longer than 20 mins. Use in any of your favourite Mexican recipes.