"Pasilla chiles" refer to a type of chili pepper commonly used in Mexican cuisine. They are long and dark in color, and are often dried and used in various recipes for their rich, smoky, and mildly spicy flavor. Full definition
2 - 3 dry Pasilla chiles slightly toasted 4 - 6 dry Guajillo chiles slightly toasted 1 - 2 dry Arbol Chiles slightly toasted 4 Roma tomatoes 1/4 piece of onion 1 garlic clove 4 tablespoons of corn or sunflower Oil Salt and pepper. (yes-moreplease.com)
Finally, in 1917, after ten years of experiments with various strains of pasilla chiles, Garcia released New Mexico No. 9, the first attempt to grow chiles with a dependable pod size and heat level. (fieryfoodscentral.com)
Coarsely grind pasilla chiles in spice mill. (bonappetit.com)