You may have heard of many well-known chiles that play an important role in traditional dishes and sauces. You have probably heard of Chile guajillo, ancho, and others. However, have you ever heard of Chile Pasilla?
Pasilla Chile peppers are the dried form of the chilaca peppers. This kind of pepper is thin and long, turning dark green, almost brown when it ripens. After that, it is dried, which turns it into what is known as Pasilla or Chile Negro.
The chilaca pepper is a kind of Chile, which grows to be 8-10 inches long. It starts off a deep green color and turns to a brown color as it ripens. However, fresh chilaca peppers are not commonly used, they are usually used in their dried form.
The name “pasilla” comes from the Spanish word “pasas”, which means raisins. And, it’s true, pasilla peppers have an odor similar to raisins. Both are dried (raisins are just dried grapes), and both have a tangy and sweet flavor.
Chile Pasilla is usually not very spicy. It comes with a mild to medium heat level, usually falls between 1,000 and 2,000 Scoville Heat Units (SHU), which is milder than other Chiles like habaneros or jalapenos. Instead of heat, Pasilla Chiles are known for their rich and deep flavor with a slight smokiness and sweetness. They add a nice depth to sauces and dishes without overwhelming spiciness.
Pasilla Chile comes with a complex and rich flavor. They have a mild, sweet, and smoky flavor with a subtle tangy taste. When you taste Chile Pasillas, you might notice a slight earthy flavor, too. The dried chile pasilla has a deep and raisin-like sweetness, with warm heat that doesn’t overpower dishes.
When you cook them, their flavor becomes even more pronounced, with a type of raisiny wetness that mixes well into salsas, sauces, and marinades. You can use them in dishes that need a little warmth and complexity without being too hot. Make sure to buy dried chile pasilla from a trusted supplier, like Terramar Essentials USA, especially if you are searching online for ‘chile pasilla near me’.
Toasting and Rehydrating: You can toast the dried pasilla pepper in a dry and hot skillet for a few seconds. Don’t burn it. After toasting, soak the pepper in warm water for around 20-30 minutes to rehydrate it. This softens the pepper, making it easier to blend.
Blending into Pastes: Once rehydrated, blend the pasilla chile into a smooth paste. This paste can be added to sauces, salsas, or marinades for a sweet and smoky flavor.
Using in Sauces and Dishes: You can puree the rehydrated chile pasilla and add it to dishes like adobo, mole, chili, soups, or tamales. It gives these dishes a smoky, rich, and slightly sweet flavor.
Grinding into Powder or Flakes: Once toasted, you can grind it to make pasilla chile powder. This pasilla chile powder can be used in seasonings, dry rubs, or sprinkled over roasted meats, vegetables, or Mexican corn.
Pairing with Foods: You can pair chile pasilla with a variety of foods, like lamb, duck, and seafood, as well as with honey, fruits, chocolate, and mushrooms.
By toasting, rehydrating, or grinding pasilla peppers, you can easily add their unique smoky-sweet flavor to a variety of dishes.
If you are looking to purchase dried chile pasilla at a wholesale price, you can do so from Terramar Essentials USA. We have been serving these Chile pasillas for several years at wholesale price, making it easy for people to enjoy their taste and use them in different dishes at an affordable rate.
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