Info

All demo content is for sample purposes only, intended to represent a live site. Please use the RocketLauncher to install an equivalent of the demo, all images will be replaced with sample images.

20 September 2013

Scoville Heat Units: 250 – 3,999 SHU

Pasilla or “little raisin” properly refers to the dried chilaca pepper. The chilaca, when fresh, is also known as pasilla bajio, or as the chile negro or “Mexican negro” because, while it starts off dark green, it ends up dark brown. It typically grows from 8 to 10 inches long.

The pasilla pepper should not be confused with the ancho. The ancho is the dried version of the poblano pepper that growers and grocers frequently mislabel as the pasilla in the United States. The darker anchos ARE also sometimes known as chile negro – thus generating much confusion – but they are not the same as the pasilla peppers.

Featuring a rich smoky taste, the pasilla often turns up in dried whole form or as a powder in Mexican salsas as well as in mole and adobo sauces. The pasilla can even create an interesting twist in the flavor and appearance of the standard red-chile enchilada sauce. It is also a favorite in combination with fruits or accompanying duck, seafood, lamb, mushrooms, garlic, fennel, honey or oregano.

0 comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin30
Share
Tweet
Email
Yum
30 Shares