Slightly curved, long and narrow, raisin-colored pasillas, also known as "chile negro," have a distinctive dark red-chocolate color and has overtones of chocolate and raisin flavors. Fresh, it is known as chile Chilaca, derived from the Nahuatl "actle," meaning "gray hair" or "old." Soak, simmer, and blend pasillas into a table sauce. Toast and crumble or add to cooked sauces. Add to casseroles, soups, and stews. It is the classic chile for traditional red mole. It is especially complementary to seafood. Dry it and grind into a powder to make a spice rub or add to dishes. Dried Chile Pasilla.