Pasilla chile or chile negro is the dried form of a variety of species Capsicum annuum, named after its dark, and wrinkled skin. It is called chilaca when fresh. It is a mild or medium hot, rich-flavored chile, with heatness ranging from 1000-3,999 on SHU (Scoville Heat Unit).
Chilaca pepper is usually 6-8 inches long, and 1-1.5 inches in diameter, but sometimes can grows up to 9 inches long, with a twisted shaped. It turns from dark green to dark brown when fully mature.
Smoked pasilla is used in making mole negro. Mole is the generic name for several sauces used in Mexico. Pasilla peppers are often mixed with other fruits and is excellent served with duck, seafood, lamb, mushrooms, oregano, honey, fennel or garlic.
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