Store pasilla negro peppers in an air-tight container in a cool, dark cupboard.
Shelf Life: Pasilla negro chilies will retain their potency for at least a year, but likely much longer.
Dried pasilla negro peppers can be ground into chili powder or reconstituted in boiling water. These chilies are a central ingredient in Mexican moles and work well used in cream sauces or desserts to add heat.
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