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When the long, twisted chilaca chile is dried it is called a pasilla chile, or sometimes a “pasilla negro.” Pasilla means “little raisin” and it gets this name from its flavour – berry and grape with a hint of licorice. Pasilla chiles are long and black, and are one of the three chiles used in traditional Mexican mole sauces. Pasillas are good in soups, sauces and go especially well with seafood.
