Long, wrinkly black pasilla chillies with a delicious medium-hot and slightly liquorice flavour. Superb with seafood or mushrooms in particular, the relatively thin flesh means that the pasilla chilli can either be added whole or in large pieces to a soup etc, soaked and pureed or stuffed, or even be sliced finely into rings or diced and added raw to a salad, sauce or salsa.

uses: Use the pasilla puree in a marinade with garlic, honey and oregano, particularly good with duck or lamb. Scatter the finely sliced rings over the surface of a soup or chile before serving.