Dried Pasilla (Ancho) Chile Peppers Mexican
Estimated Inventory, 5 lbs : 0
Description/Taste
Slightly curved, long and narrow, raisin-colored pasillas, also known as "chile negro," have a distinctive dark red-chocolate color and has overtones of chocolate and raisin flavors. Fresh, it is known as chile Chilaca, derived from the Nahuatl "actle," meaning "gray hair" or "old." Scoville units: 3-4 (1000-2500)
Seasons/Availability
Pasilla chile peppers (also known as chilacas) are typically available year-round. Check for availability.
Nutritional Value
Pasillas contain vitamin A, C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
Applications
Soak, simmer, and blend pasillas into a table sauce. Toast and crumble or add to cooked sauces. Add to casseroles, soups, and stews. It is the classic chile for traditional red mole. It is especially complementary to seafood. Dry it and grind into a powder to make a spice rub or add to dishes.
Ethnic/Cultural Info
Known as the "little raisin," the pasilla is one of the "holy trinity" of chiles used to make make traditional mole sauce -- along with the ancho and mulato.
Geography/History
Chilacas, which when dried become pasillas, are grown primarily in Guanajuato, Aguascalientes, Zacatecas, and Jalisco, Mexico.
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