The morita chili comes from the "Chile Chilaca" (fresh form). It has wrinkled skin and a very dark, almost black color. The pasilla chili is called "pasilla" because its dark, wrinkled skin resembles that of prunes. It is mild in terms of its heat but has a lot of flavor, almost fruity and smoky at the same time.
It can be used in sauces or stews, mainly those that have a combination of tomatoes and tomatillos. The pasilla chili is also used to make mole poblano. Also, I make a stew with chicharrones (pork rinds) that has a sauce made only with pasilla chili peppers, garlic, and water.
100g vacuum bag.