Pasilla Pepper -Dried Chile- Pasilla Negro - All Sizes - Varios Tamaños
Pronounced “pah-SEE-yah” the word Pasilla is derived from the word “Pasa” which translates to “little black raisin”. Pasilla Peppers are indigenous to Central Mexico and are a member of the chili species Capsicum annuum. Like many chillis these are known as one thing when dried and are called something else when fresh. When dried it is called pasilla negro, chile negro, chile pasilla and chile pasilla de Mexico.The Pasilla Pepper is the dried version of the Chilaca Chiles which are dark green chiles that feature a similar heat profile to the more popular Poblano pepper. The fresh chilaca is narrow and grows up to 10” long and usually has a twisted shape, which is not as pronounced when dried. The chilaca, when fresh, is also known as pasilla bajio, chile negro or “Mexican negro” because, it changes from dark green to a dark brown as it matures.This chili pepper is a flavorful ingredient when used in your favorite Mexican recipes such as tacos, enchiladas, burritos, quesadillas and tostadas but they also work well in cream sauce dishes (especially for fish) and we also like to be a bit adventurous and use them in meat loaf, beef stew or corn chowder.We recommend to wash before consuming.
Specifications
| Return Shipping Will Be Paid By | Buyer |
| All Returns Accepted | Returns Accepted |
| Item Must Be Returned Within | 30 Days |
| Refund Will Be Given As | Money Back |
| Brand | Sweet Pea Spice |
| Food Aisle | Pantry |
| Type | Pasilla |
| Spice Type | Pasilla Chile Pepper |
| Form | Dried Whole |
| Product | Single Spice |
| Regional Cuisine/Region | Mexican |
| Country/Region Of Manufacture | Mexico |
Pronounced “pah-SEE-yah” the word Pasilla is derived from the word “Pasa” which translates to “little black raisin”. Pasilla Peppers are indigenous to Central Mexico and are a member of the chili species Capsicum annuum. Like many chillis these are known as one thing when dried and are called something else when fresh. When dried it is called pasilla negro, chile negro, chile pasilla and chile pasilla de Mexico.The Pasilla Pepper is the dried version of the Chilaca Chiles which are dark green chiles that feature a similar heat profile to the more popular Poblano pepper. The fresh chilaca is narrow and grows up to 10” long and usually has a twisted shape, which is not as pronounced when dried. The chilaca, when fresh, is also known as pasilla bajio, chile negro or “Mexican negro” because, it changes from dark green to a dark brown as it matures.This chili pepper is a flavorful ingredient when used in your favorite Mexican recipes such as tacos, enchiladas, burritos, quesadillas and tostadas but they also work well in cream sauce dishes (especially for fish) and we also like to be a bit adventurous and use them in meat loaf, beef stew or corn chowder.We recommend to wash before consuming.
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