Whole Pasilla Chile Peppers – Chile Pasilla Entero 5 lb Foodservice Bag

Whole Pasilla Chile Peppers – Chile Pasilla Entero are dried, dark-colored chile pods with a deep, earthy flavor and mild-to-medium heat. Their rich, slightly fruity taste makes them a versatile ingredient for traditional Mexican sauces, moles, marinades, soups, stews, tamales, and other savory dishes.

This large 5 lb foodservice bag is ideal for restaurants, catering, food production, and anyone preparing Mexican recipes in larger quantities.

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How to Use Dried Pasilla Chiles

• Toast lightly to deepen their flavor
• Remove stems and seeds if desired
• Soak in hot water until softened
• Blend into sauces, moles, marinades, and adobos
• Add to soups, stews, beans, meats, and tamale fillings

Pasilla vs. Ancho Chile – What's the Difference?

Pasilla and ancho are two different dried Mexican chiles. Pasilla chile is the dried form of the chilaca pepper, while ancho chile is the dried form of the poblano pepper.

• Pasilla: Long, narrow, dark, and wrinkled. It has an earthy, slightly fruity flavor with notes often described as raisin-like and a little more noticeable heat.
• Ancho: Broader and more heart-shaped. It is generally milder and sweeter, with rich fruity, earthy, and raisin-like notes.

Both are commonly used in Mexican sauces and moles, but they contribute different flavors. Pasilla adds a darker, earthier character, while ancho brings more sweetness and body.

Product Highlights

• Whole dried pasilla chile peppers
• Also known as chile pasilla entero
• Large 5 lb foodservice-size bag
• Deep, earthy, slightly fruity flavor
• Mild-to-medium chile heat
• Great for mole, sauces, adobos, marinades, soups, stews, and tamales
• Ideal for restaurants, catering, food production, and bulk cooking

Product Details

• Product Name: Whole Pasilla Chile Peppers – Chile Pasilla Entero
• Spanish Name: Chile Pasilla Entero
• Net Weight: 5 lb
• Bag Size: Approx. 20" x 24"
• Type: Whole dried chile pepper
• Fresh Pepper: Chilaca
• Heat Level: Mild to medium
• Flavor Profile: Earthy, deep, slightly fruity, raisin-like
• Best For: Mole, sauces, adobos, marinades, soups, stews, tamales, beans, and meats
• Foodservice Size: Yes

Cooking Tip: Lightly toast dried pasilla peppers just until fragrant, then remove the stems and seeds and soak the pods in hot water until softened before blending. Avoid over-toasting, which can make dried chiles taste bitter.

Storage Tip: Store dried chiles in a cool, dry place. After opening, keep them in a tightly sealed container to help preserve their flavor, color, and aroma.

Explore more dried chiles, spices, and seasonings in our Chile Peppers & Spices collection.