Not to be confused with poblano.
A fresh poblano pepper, often sold incorrectly under the name 'pasilla' north of Mexico.
The pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin and pronounced pah-SEE-yah (literally "little raisin") it is a mild to medium-hot, rich-flavored chile. As dried, it is generally 6 to 8 in (15 to 20 cm) long and 1.0 to 1.5 in (2.5 to 4 cm) in diameter.
The fresh narrow chilaca can measure up to 9.0 in (22 cm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.
In the United States, producers and grocers often incorrectly use 'pasilla' to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho.
Pasilla are used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano. They are sold whole or powdered in Mexico, the United States, and the United Kingdom.
Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in mole negro.
QUOTED FROM GOURMETSLEUTH.COM
About Pasilla chile powder
Pasilla chile powder is made from dried, pasilla negro chiles. Pasillas are a a long, slender, dark dried chile. Mexican Pasilla chiles have an earthy flavor and are used in mole sauce as well as other Mexican sauces and stews (chile negro). In California the ancho chile is called pasilla. (Note: below is a photo of an ancho which is different so don't get them mixed up!!) You can buy on Amazon.com
Read more about Pasilla Negro from GourmetSleuth.com: http://www.gourmetsleuth.com/ingredients/detail/pasilla-chile-powder#ixzz3iRbqjtqd
RECIPES USING PASILLA NEGRO
MEATLOAF FROM CHOW.COM
STOUT PASILLA BEEF STEW
Spicy Seared Scallops FROM SPICE-APPEAL LINK
4 cups fresh-squeezed orange juice
2 tsp Spice Appeal PASILLA CHILE, Ground
juice and zest of 1 lime
6 Tbsp butter, cut into 8 pieces
40 large sea scallops, patted dry
½ cup extra-virgin olive oil
Salt and freshly ground pepper
In a medium saucepan over high heat, bring orange juice, chile powder, and lime zest and juice to a boil. Reduce heat and simmer for 1 hour until the mixture is thickened and syrupy.
Remove from heat and whisk in butter, one piece at a time, until incorporated.
In a large skillet over a high flame, heat 2 Tbsp olive oil until smoking. Season scallops with salt and pepper. Cook 10 scallops 1 to 2 minutes per side, until dark golden brown. Remove and place on paper towels to drain. Repeat with remaining oil and scallops in 3 batches. Serve scallops hot with warm sauce.
PASILLA CHILE LIME CABBAGE SLAW from Sprouted KITCHEN LINK