A mild to medium-hot chili pepper that is dark brown in color. This pepper is often used in mole sauce and is also delicious when stuffed and roasted. Let's explore some of the other ways this versatile pepper can be used in the kitchen!
What is Pasilla Chile?
Pasilla chile is a type of chili pepper that is commonly used in Mexican cuisine. It is long and slender, with a dark brown or black color. The name "pasilla" means "little raisin," and this pepper gets its name from its wrinkled, raisin-like appearance.
Pasilla chiles are typically mild in flavor, with a slightly sweet taste. When dried, they are also known as chile negro.
Dried chiles are often used to make sauces such as mole poblano. Fresh pasilla chiles can also be added to salsas and soups for some extra flavor.
Pasilla de Oaxaca is another pasilla variety that comes from the Oaxaca region. In addition, the Pasilla de Oaxaca is so much hotter than regular Pasillas.
What Are Pasilla Chile Pods?
Pasilla chili pods are beloved for their unique flavor and rich aroma. These dried pepper pods are typically nearly black in color, with an almost prune-like fragrance and pungent bite.
Their popularity stems in part from the fact that they can be used in a wide variety of recipes, from soups to sauces to marinades. Whether you're cooking Mexican food, or want to spice up your home cooking repertoire, pasilla chiles offer a unique way to add depth and complexity to your dishes.
Another great thing about these pods is that they are packed with nutritional benefits, containing high levels of vitamin A, B vitamins, antioxidants, and flavonoids.
Pasilla Chile Vs Ancho Chile
There are many different types of chile peppers, each with its own unique flavor and heat level. Two particularly popular varieties are the pasilla peppers and the ancho chile. While these two peppers share some similarities, they also have several important differences that set them apart.
- The pasilla chile is longer and thinner than the ancho pepper, with a deep purple color that becomes black as it matures.
- It has a rich, deep flavor with a mild to medium level of heat, making it a great choice for use in salsas, sauces, soups, and stews.
- On the other hand, the ancho pepper is broader and plumper than the pasilla peppers.
- It starts out dark green in color but turns red as it matures and has a sweet flavor with a bold heat level that can add complexity to dishes like tamales or beef stew.
Both types of pepper are popular ingredients in Latin American cooking, but depending on what your dish calls for, either could be the better choice.
What Does It Taste Like?
Pasilla peppers are typically quite mild, with a slightly sweet taste. They pack a bit of heat, but nothing too intense. When used in recipes, they tend to add deepen the flavor without being overly spicy.
Pasilla peppers are most commonly used in sauces and stews. They can also be used in salsas or as a filling for tacos or burritos. If you're looking for a flavorful but not too spicy pepper, this chile is a great option.
How To Use
The pasilla pepper can be enjoyed simply on their own, they are also great for adding spice and tang to tacos, stews, braises, and other dishes.
- One way to use the pasilla peppers is to chop it up into small pieces and then saute it over high heat in some oil or other cooking fat until it is just starting to brown.
- You can then stir the roasted pepper pieces into your favorite savory dish or sauces such as mole poblano to add an extra layer of depth and richness.
- Additionally, you can also grind up some chopped-up pasilla peppers with cumin, coriander seeds, garlic cloves, salt, sugar, and vinegar to create a unique spice blend that is perfect for coating chicken or pork before grilling or roasting.
How To Store
- The best way to store it is in a cool, dry place. If you have whole chiles, you can hang them in bunches or keep them in a paper bag.
- If you have ground pasilla pepper, it should be stored in an airtight container.
- You can keep it in the fridge for up to six months, or in the freezer for up to a year.
- When you're ready to use your pasilla chile, simply remove it from storage and let it come to room temperature before using it.
When it comes to cooking with chiles, everyone has their go-to spice that they like to use in recipes. Some people prefer earthy flavors from chipotles, while others may enjoy the smokiness of ancho.
For me, nothing beats the rich and spicy bite of the pasilla peppers. This versatile chile is great for adding heat and depth to all kinds of dishes, from mole sauces to enchiladas and chili.
But what do you do if you run out of pasilla chiles or just can't find them at your local market? Don't worry – there are plenty of substitutes that you can use instead.
- One option is to use a mixture of cayenne pepper, ancho chiles, and paprika to get a similar level of heat with slightly different flavors.
- Another good substitute is guajillo peppers, which have a distinct fruity note that complements many Mexican dishes.
- If you're in a bind, you can also try using red jalapenos or California chiles for extra spice without sacrificing flavor.
People Also Ask [FAQs]
Yes, the Pasilla Chile is a hot pepper, although it isn't as hot as some of the others. It's a smoky, earthy pepper with a mild to medium heat level with a 250 to 2500 Scoville heat units
When shopping for pasilla chiles, look for peppers that are firm and pliable. Avoid any that are soft or blemished. Pasilla chiles can be found at most grocery stores. If you cannot find them there, try looking for a specialty or Latin food store.
Wrap Up: Pasilla Chile
- The pasilla chile is a hot pepper that has a smoky, earthy flavor and can be used in a variety of dishes.
- It has a rich and spicy flavor that is perfect for adding heat and depth to sauces, enchiladas, chili, and more.
- If you're unable to find pasilla hot peppers at your local market, there are plenty of substitutes that you can use instead, such as cayenne pepper, paprika, guajillo peppers, or red jalapenos.
- You can also make your own pasilla sauce at home using tomatoes, onions, garlic, and pasilla chiles. This savory sauce is perfect for topping chicken or pasta dishes.
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Homemade Pasilla Sauce
- 2 each Tomatoes
- 1 each Onions
- 10 each Pasilla chiles
- 3 cloves Garlic
- 100 grams Water
- Start by chopping up your tomatoes and onions into small pieces.
- Next, remove the stems from your pasilla chiles and cut them into thin strips.
- Throw the chiles into a large skillet along with some minced garlic cloves and a pinch of salt.
- Now add onions and mix them for 2 mins.
- Then add tomatoes and mix for another 2 mins.
- Now add the water and bring the mixture to a simmer over medium heat, adding water as necessary to prevent it from sticking to the pan.
- Keep stirring until the ingredients for another 2 mins.
- Allow the mixture to cool down then add it to the blender and blend it to a smooth paste.Taste for seasoning and adjust as needed.