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Chilli Pasilla (Whole)

Rated 5.0 out of 5
Based on 1 review

Affectionately named ‘little raisin’ due to its resemblance to both the colour and flavour of raisins, the pasilla chilli is one of the main ingredients in Mexican mole. With chocolate overtones and a delicious fruitiness, this chilli is a must try. Heat level: 4/10

To make chilli powder, dry roast whole chillies in a hot pan until fragrant and grind. To make a paste, roast, then rehydrate the chillies in hot water for 20 min and blitz with oil and vinegar. The sauces and pastes which accompany Mexican dishes often consist of a good variety of chillies, so mix and match to your taste and heat preference.
Capsicum annuum (Pasilla Chilli)
Product of Mexico
average rating 5.0 out of 5
Based on 1 review
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100% of reviewers would recommend this product to a friend
1 Review
Reviewed by Gayle W.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted


Great dried chillies with just the right amount of suppleness…Mexican mole is what I made with other types of dried chillies.

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