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 a paste, cook your choice of aromatics such as garlic and onion, adding a few teaspoons of ground chilli towards the end. Allow the mixture to cool, then 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.