Dried Chilaca Chile Peppers
Inventory, 5 lbs : 0
Description/Taste
Slightly curved, long and narrow, raisin-colored Chilacas, 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
Dried Pasilla Negro chile peppers are typically available year-round.
Nutritional Value
Pasilla Negro 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
The dried Pasilla Negro is an essential ingredient for making classic mole sauce and red enchilada sauce. Add to stews, soups, casseroles, relishes, dips, appetizers, salsa and savory sauces. This dried chile's flavor is especially compatible with seafood. To prepare, soak dried chiles in oil or water for 20 to 30 minutes. To roast, dry-fry in nonstick skillet a few minutes. Cover with hot water; let stand at least 10 minutes or until soft. Drain and use.
Ethnic/Cultural Info
Known as the "little raisin," the dried Pasilla Negro chiles 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 Pasilla Negro, are grown primarily in Guanajuato, Aguascalientes, Zacatecas, and Jalisco, Mexico.
