Profile: Rinse with warm water first. 10 minutes in hot water to rehydrate. Add to any recipe that calls for cooking for at least 10 minutes. You can also dice or purée it after rehydrating it.
For a long time grocers in the United States and Canada have been accidentally misinforming you. Often, fresh green poblano peppers have been labeled as pasilla peppers. This has led to a widely held confusion as to what exactly a pasilla pepper is. Is it a fresh green chile to be stuffed or a dried dark chile to be toasted? The answer is the latter. The pasilla is a dried chilaca pepper, a gnarled and dark green chile.
The color of the pasilla negro can range from dark aubergine to black (in fact, “negro” is the Spanish word for “black”). Dried pasilla peppers are dark, rich, and rather luxurious. It’s often described as chocolatey, or tasting of prunes and raisins. In fact, it’s considered one of the most flavorful chiles of all and one that likes to stand in the spotlight of a recipe. For traditional mole recipes, the dried pasilla chile is part of the “Holy Trinity” of chiles; the other two being the ancho pepper and the mulatto pepper
|Ingredients:||Dried pasilla negro chiles.|
|Shelf Life:||2 Years.|
|Basic Prep:||Rinse with warm water first. 10 minutes in hot water to rehydrate. Add to any recipe that calls for cooking for at least 10 minutes. You can also dice or purée it after rehydrating it.|
|Ways To Use:||Make a mole with this Pasilla Negro Chile. This delicious chile powder is great with fish, poultry, or to spice up your favorite enchilada or taco.|
|Cuisine:||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Country of Origin:||Mexico.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|