N° 01 · Zacatecas, MX · 1,000–2,500 SHU
Chile Pasilla Seco
chile negro — the dried chilaca
"Little raisin." Long, slender, near-black when dried. Tobacco, dark cocoa, and dried plum on the nose. The backbone of mole negro and the deepest red sauces.
Soft, pliable, never brittle — hand-sorted to remove loose stems and dust. 52,000 lbs on the Dallas floor today.
Hover to inspectEvery size, one price list
Four ounces to a pallet.
One price per format — pasilla or ancho, you pay the same. Every pound ships from Dallas.
- 0014 ozPouch$5.97Buy OnlineBulk Quote
- 0028 ozPouch$7.97Buy OnlineBulk Quote
- 0031 lbBag$12.97Buy OnlineBulk Quote
- 0045 lbBag · ~$10/lb$49.97Buy OnlineBulk Quote
- 00525 lbBox · ~$8/lb$199.97Buy OnlineBulk Quote
- ★25 lbDallas pickup · $7.50/lb$187.50Reserve Boxes
- ∞PalletVolume pricing · FOB Dallas · quote in 24hGet Pricing
Spec
On paper.
| Scoville range | 1,000–2,500 SHU |
|---|---|
| Nose | Tobacco, raisin, dark cocoa |
| Moisture | ≤ 12% |
| ASTA color | ≥ 80 |
| HTS code | 0904.22.7600 |
| Shelf life | 18 months |
| Origin | Valle de Jerez, Zacatecas, MX |
| Format | Whole · stems on · hand-sorted |
In the kitchen
Toast. Rehydrate. Blend.
- 01
Toast
30–60 seconds per side on a dry comal or skillet, pressing lightly, until aromatic and pliable.
- 02
Rehydrate
Cover with hot water and soak 15–20 minutes until soft. Keep the soaking liquid for the blender.
- 03
Blend
Into moles, salsas, and braising sauces. Strain the purée for a silk finish.
- Wipe pods with a damp cloth before toasting
- Store sealed, cool, dark, and dry — 18-month shelf life
- Save the soaking liquid to thin your sauce
- Don't let pods smoke on the comal — burnt chile is bitter
- Don't boil the pods; a hot-water soak is enough
- Don't refrigerate dry pods; condensation is the enemy
Procurement questions
Next on the floor
Guajillo returns later this season.
One email when it lands in Dallas — that’s the whole list.