Long, wrinkly black Pasilla chillies have a delicious medium-hot and slightly liquorice flavour. Superb with seafood or mushrooms in particular, the relatively thin flesh means that the Pasilla chilli can either be added whole or in large pieces to a soup etc. They can also be soaked and pureed or stuffed, or even sliced finely into rings or diced and added raw to a salad, sauce or salsa.