Description

The dried Pasilla chillies have a mildly spicy, strong and refined taste. Pasilla’ is Spanish for ‘raisin’, because it is a dark brown, wrinkled pepper with a raisin-like aroma. The chilli pepper has a rich smoky, earthy taste with a hint of cocoa. The fresh variety is called Chilaca and in dried form Pasilla.

In Mexican cuisine, the Pasilla together with the Guajillo and Ancho is part of the ‘Holy Trinity’ among the dried pods. All three are used in traditional mole sauces. In addition, they are important flavours in many sauces, salsas and soups.

Preparation
– Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer.
– Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

Dried chile Pasilla

From  4,25

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

The dried Pasilla chillies have a mildly spicy, strong and refined taste. Pasilla’ is Spanish for ‘raisin’, because it is a dark brown, wrinkled pepper with a raisin-like aroma. The chilli pepper has a rich smoky, earthy taste with a hint of cocoa. The fresh variety is called Chilaca and in dried form Pasilla. In Mexican cuisine, the Pasilla together with the Guajillo and Ancho is part of the ‘Holy Trinity’ among the dried pods. All three are used in traditional mole sauces. In addition, they are important flavours in many sauces, salsas and soups. Preparation – Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer. – Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

Often ordered with

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