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Chilli Pasilla Negro Whole
$4.99
Product description
Pasilla Chilli is the dried version of the Chilaca Chile. Its name is derived from the word “Pasa” in Spanish, and means “little black raisin”. It is one of the most popular Mexican chillies. It has a wrinkly, long, purple pod, with reddish overtones similar to ancho chilli peppers. It has a herb-like aroma and liquorice notes and is considered a chilli with mild heat. It is not only a key ingredient in the Mexican cuisine for making the “mole” sauce along with the Ancho and Mulato chillies but also is great for making any kind of sauce.Ingredients:
100% dried Whole Pasilla ChilliesHow to use:
- Re-hydrate the dried Pasilla Chilli by soaking them in hot water for 20 minutes to obtain maximum flavour. Do not soak them longer to avoid bitterness
- Use it to make Mexican moles, adobo sauces and salsas
- In Mexican cuisine, it is used to flavour tortilla soup
- For an authentic Mexican flavour use it with tacos, enchiladas and quesadillas
- Use it in cream sauces dishes, a particularly great addition for fish
- Pasilla Chilli marries well with duck, fennel, fruits, garlic, honey, lamb, Mexican oregano, mushrooms and seafood
- Use it in recipes such as Texas 3 chillies, Mexican mole and mole chilli
Recipe/product links:
Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructions how to rehydrate chilliesCountry of origin:
MexicoOther names or spelling:
Aji, Red Pepper, chile negro, chile pasilla, pasilla negro, chile pasilla de Mexico.You must be logged in to post a review.
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