It has a shiny, chocolaty color, wrinkled skin with vertical ridges. Its name comes from its wrinkles, that make them look like raisin (“pasa” in Spanish). Its flavor is rich but sharp, moderate heat. Rich and meaty flavour makes them pair well with red meat and mushrooms. This chile is used toasted or soaked and then blended smooth with other ingredients in cooked sauces or rustic table sauces, which are particularly good with seafood.