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Pepper Gallery Title

(C. annuum)

Pasilla, or chile negro, is one of the most distinctive of all the peppers. Its rich brown color portends it earthy chocolatey flavor. They're called chilaca when fresh and pasilla or chile negro when smoked or dried. These are our favorite peppers for cooking. They have an unmistakable flavor unlike any other pepper. Pasilla is one of the three peppers used in mole (MOH-lay) sauce, the famous Mexican sauce that can take days to prepare. The different regions of Mexico all have their own mole recipes, but the moles from Oaxaca are the most well known. Most include raisens, onions, garlic, tomatoes, cinnamon, cloves, various nuts and seeds, tortillas, pasilla, guajillo and poblano chiles, and chocolate!

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