The Pasilla pepper, known as “little raisin” in Spanish, is referred to the dried format of the Chilaca Pepper which is a popular Mexican fresh pepper. The Pasilla pepper are very popular in Mexican cuisines, and are used to make mole sauces, salsas, seasonings, and can be used in a variety of meat dishes. These peppers have a bit of heat in it but are not very hot as these ranges from 250-4,000 SHUs. For reference, the Jalapeno pepper is 5,000 SHUs.
The Pasilla pepper should be not confused with the Ancho pepper, where the Ancho pepper is the dried format of the Poblano pepper. To tell the difference between these two dried peppers, the Pasilla pepper is longer and slimmer with a deeper shade of brown-black, and the Ancho pepper is wider, stouter, and has hints of dark red on its brown skin. The Pasilla pepper features a smoky, earthy flavor with surprising hints of raisins and smoky cocoa.
Fun Fact: Many peppers in Mexico are dried for culinary purposes, and their names are changed to an entirely new name because its flavors, characteristics, and uses change completely.