Also known as a pasilla, this dried form of the chilaca chilli is named for its dark, wrinkled skin. This is a mild to medium-hot, rich-flavoured chilli. Negro chillies are often combined with fruits and are an excellent served with  duck, seafood, lamb, mushrooms, garlic, fennel, honey or oregano. We use negro chillies in our mole sauce, tortilla soup and salsa to add a smoky-sweet flavour. 50g bag