Pasilla Chile

The pasilla chile, also called the Chile negro, is about 6 to 8 inches long and is practically black in color. On a heat scale of 1 to 10 the pasilla is ranked a respectable 4. Pasillas are richly flavored, and taste of berries and licorice.

Pasillas chiles are usually found dried whole or ground into a fine powder. Pasilla chile powder is most often used with ancho and mulato powder to create mole, a dark Mexican sauce. It is also used in other sauces, marinades and seafood dishes.

Store powder in an airtight container, or, if you’re ambitious, you can make fresh chile powder. Simply deseed the dried chile, dry-fry them and then grind them to the desired fineness.



Leave a Comment

You must be logged in to post a comment.

Powered by WordPress. Variation of the Girls Suck theme from scudly.com
Copyright Out of the Frying Pan/outofthefryingpan.com 2000 -2018.