Dried Pasilla Pepper - Whole
Key Product Features
- There are approximately 2 dried Pasilla Negro Chiles per ounce.
- PREMIUM CHILE PRODUCT - Nicely packaged in a durable clear re-sealable bag
- RICH FLAVOR - Pasilla Chilis Have Rich Deep Flavor With Mild Heat Between 1,000 to 2,000 Scoville Heat Units
- GOOD FOR MEXICAN RECIPES - Good For Mole, Salsa, Tacos, Menudo, Pozole, Tacos al pastor, Tostadas, Chiles en nogada, Enchiladas And Mexican Recipes
- AUTHENTIC FROM OAXACA MEXICO - Authentic Mexican Pasilla Chiles Sourced From Farms Throughout Mexico.
Product Description
The pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. The fresh narrow chilaca can measure up to 9.0 in (22 cm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature. Pasilla is used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano. They are sold whole or powdered in Mexico, Pasilla de Oaxaca is a variety of pasilla chile from Oaxaca used in mole negro.
Nutrition Facts
Nutrition Facts Serving size 1 chile (10g), Amount Per Serving: Calories 35, Total Fat 2g (3% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 8.9mg (0% DV), Total Carb. 5.1g (2% DV), Dietary Fiber 2.7g (11% DV), Sugars 0g, Protein 1.2g (1% DV), Vitamin A (0% DV), Vitamin C (0% DV), Vitamin D (0% DV), Calcium 10mg (1% DV), Iron 1mg (6% DV), Potassium 222mg (5% DV). The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.
Ingredients: Dried Pasilla Chiles
F A Q
How to use Dried Pasilla Peppers?
These peppers are often sold whole or powdered. If using the chili as a whole, you need to roast them first before you can incorporate them into your dishes. Once the peppers are roasted, remove the seeds and veins and soak in hot water for about 5 minutes. Remove the peppers in water and leave them to dry. Once dry, you can stuff them with grated cheese or your favorite shredded meat. If preparing sauce, simply toast the chile peppers. If making sauce using powdered Pasilla peppers, stir in flour and chili powder in heated oil before adding other ingredients.