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Pasilla peppers are known for their mild heat level and exceptional flavor. Pasilla pepper are one of the “Holy Trinity” of peppers – a major component of traditional mole dishes
Use in preparation of moles and sauces.
Blend with spicier chillies, such as Chipotle, to create a full bodied flavor in sauces.
Stir into soups such as tortilla or albondigas.
Add to pizza dough for a creative twist.
The pasilla is a dried chilaca chile. Also known as the chile negro, literally, “little raisin”. In California and Northern Mexico the fresh ‘poblano’ and its dried form the ancho are referred to mistakenly pasillas. Dark raisin brown and Thin fleshed wrinkled, elongated and tapering. Measures about 5″ to 6″ long and 1″ to 1.5″ across o Has some berry, grape and herbaceous tones’ and a hint of liquorice. The true pasilla along with the ancho and mulato form the “holy trinity” of chiles. Excellent for making other sauces, especially seafood. Grown in Guanajuato, Jalisco and Zacatecas (central Mexico).