- Fine texture
- Reddish to dark brown
- Ranges 1,000 to 7,000 on Scoville Heat Scale
The pasilla chile, also known as chile negro, is the dried form of chilaca chili pepper. The Spanish word "pasilla" translates to "little black raisin", in reference to the pepper’s dark, wrinkly appearance and fruity flavor. A long and narrow member of the species Capsicum annuum, pasilla negro chiles are mildly hot and richly flavorful.
Varieties of Capsicum annuum have been part of the human diet since at least 7500 B.C., and are staple flavorings in cuisines around the world. They were not introduced to Europe and Asia until the late 1400s when they were brought to Spain and rose to popularity as a cheaper alternative to the pricey peppercorns.
Pasilla negro chiles are most famously known as one of three "holy trinity" peppers used in making traditional Mexican mole sauces. According to legend, the mole was invented in the 16th century by Sor Andrea de la Asuncion, a Dominican nun in the city of Puebla. Pasilla negro chile powder is a convenient way to add the authentic flavor of pasilla negro chile to any dish.
- Add to sauces, salsas, and soups
- Add to meatloaf, beef stew, and corn chowder
- Use in traditional Mexican recipes
Storage & handling:
Store in a cool, dry place.
Dried Pasilla Negro Chiles.
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