Dried chilaca peppers are known as pasilla ("little raisin," in Mexico) or pasilla negra ("little black raisin) chilies. Chilacas are narrower than poblanos; but because both peppers are long and green, there’s often confusion between the two. These pods are fruity, rich and mildly hot — like ancho, about 3-5 on the 1-10 scale — with a dark-brown color. They are often referred to as part of a “holy trinity” of Mexican chilies that includes ancho and mulato. The moderate heat and complex flavor of these chilies can zest up corn chowder, meat loaf and stews. Pasilla flakes are also excellent in salsas and cream sauces, particularly sauces for fish.
Ingredients
Pasilla Negra Chili.
Origin
Unknown
Tips for Success
They are commonly used in salsas, sauces, and marinades, as well as in soups, stews, and even as a dry rub. They can also be added whole or pureed into dishes like tortilla soup.
FAQ
How old are these spices?
We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years before selling them to you.
Are these spices certified organic?
Unfortunately we do not have any certifications at this time but most of our spices are organically grown and all of them are non gmo. Each ingredient can be traced back to its origin. Email support@spicetribe.com for any questions.
