De-Stemmed Pasilla Chiles
These Pasilla Negro Chiles are de-stemmed, elongated, flat chiles with wrinkled, curved bodies. Their flavor profile is sophisticated and complex, ranging from tangy to rich to woodsy.
Rinse and soak in hot water for 10 minutes to rehydrate or add to recipe that will cook for at least 10 minutes.
Storage & handling
Store in cool, dry place.
Pasilla Negro Chiles are a primary ingredient in traditional Mexican mole sauces, dating back to the origin of the sauce that was invented in the 16th century by Sor Andrea de la Asuncion, a Dominican nun in the city of Puebla. The Spanish word "passa" translates to "little black raisin", signifying the peppers unique appearance and fruity flavor.
Part of the Capsicum annuum family, these peppers have been part of the human diet in the Americas since at least 7500 BC. While they are now staples in many cuisines, they were not introduced to Europe and Asia until the late 1400s when they were brought to Spain and quickly traded for their variety and as a cheaper alternative to the pricey peppercorns.
The deep, fruity flavor of toasted pasilla chiles pairs wonderfully with smoky charred asparagus. Bright, tangy vinegar and smooth Mexican crema add balance to the flavorful sauce, which works equally as well with grilled meats, fish or other vegetables.