From Mexico. Rich in flavor and deep purple color, this thin chile has a sophisticated, fairly low-heat tang. Its earthy, chocolatey, raisiny and woodsy flavor holds up well in cooked foods such as chilis, soups, sauces and slowly cooked meats. It is the signature flavor in tortilla soup. While the pasilla negro chile is one of the most popular chiles in Mexico, you might know it by these names: chile negro, chile pasilla and chile pasilla de Mexico.
1,000 to 2,000 Scoville heat units. Looking for something different? Check out all our chiles ranked by spiciness on our Don Juan Chiles Scoville Heat Scale.