pasilla chiles means: In its original form, a chilaca. When mature, the chilaca changes from dark green to dark brown. It turns blackish brown when dried. The rich, hot taste of the pasilla is mainly used to make sauces. Pasilla is Latin for “little raisin”. In some areas, the Ancho chile may also be called pasilla. They are long and thin with a distinctive dusky flavor. (in Cooking Dictionary)
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