Capsicum annuum

Pasilla or "little raisin" refers to the dried chilaca pepper. Chilaca, when fresh, is also known as pasilla bajio or chile negro because it turns dark brown after turning green. It usually grows from 15 to 25 cm.

STRENGTH: 250 - 3.999 SHU (mild)

FLAVOR

It has a rich smoky flavor with notes of chocolate and raisins.

PURCHASE AND STORAGE

As with most Mexican chilies, we recommend that before using the whole peppers, briefly toast them in a pan or in the oven at a high temperature and then grind them into a coarse powder or rehydrate them in boiling water (no more than 20 min because they become bitter), with the addition of water in which has been soaked, briefly grind in a blender and press through a strainer to obtain a paste similar to plum marmalade. This paste, covered, will last several weeks in the refrigerator with the possible appearance of mold, which you must remove before use.

USE IN COOKING

It is used whole or powdered in Mexican salsas, moles and adobo sauces.

With pasilla, you can make an interesting twist in taste and appearance when making the usual red enchilada sauce.

It is often combined with fruit, and goes well with duck, seafood, lamb, mushrooms, garlic, fennel, honey, oregano.