The Pasilla (pa-see-ya) Negro, also know as the Chilaca or Pablano chile, is a flavor-rich medium-hot chile. this thin-fleshed chile has a berry flavor with herbaceous tones and is best known for its use along side the Ancho and Guajillo chiles in traditional mole sauced. This chile is also a flavorful ingredient for cream sauce dishes. Be adventurous and add the Pasilla to meat loaf, beef stew, corn chowders, sauces, salsa, and soups. To reconstitute the Pasilla, soak them in hot tap water or stock for 20 - 30 minutes. The longer you soak the Pasilla the softer they will become; however, soaking the Pasilla too long may weaken the flavor. Also, make sure to save the liquid to use as a flavorful stock. On the heat scale the Pasilla is a 3.5; we suggest using ribber gloves when handling. Pasilla chiles will last for 1-2 years when kept cool and dry in an airtight container. Size- 1.00 OZ.