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Chile Pasilla
Chile Pasilla
Chile Pasilla

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Chile Pasilla

Chile Pasilla is a medium-hot dried ripened chilaca chilli.

Wrinkly-skinned pasilla chillies have a rich but tangy flavour that pairs well with red meat and mushrooms.

  • Cocoa colour 
  • Wrinkly + high skin to flesh ratio
  • Notes of: wood + herbs + dried fruit 

  • Heatscale


  • Origin

  • Serving Suggestion

    For an easy, spicy garnish, snip pasilla chillies into rings and fry in a little oil until fragrant and crisp. Leave to cool and sprinkle over soups and salads.

  • Ingredients

    Chile Pasilla 100%

  • Preparation

    Lightly toast then rehydrate pasilla chillies to release their flavour. Wipe clean and remove stems and seeds. Open out flat and toast briefly in a dry pan on a medium heat until fragrant, then soak in just boiled water for 15 minutes. Drain and blend to a paste with a splash of water. Always wash your hands after handling chillies!

    Keep in a cool dry place for storage.

  • Allergy Advice

    Made in a factory than handles nuts and sesame 

  • Really Cool Chile Fact

    Pasilla means 'little raisin', so called because of its flavour.