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Dried Pasilla peppers have a mildly spicy, strong, and refined flavor. 'Pasilla' is Spanish for 'little raisin,' which makes sense because it's a dark brown, wrinkled pepper with a raisin-like aroma. This chili pepper boasts a rich, smoky, earthy taste with a hint of cocoa. The fresh version is called Chilaca, and when dried, it becomes Pasilla.
In Mexican cuisine, the Pasilla, along with the Guajillo and Ancho, forms part of the 'holy trinity' of dried chili peppers. All three are used in traditional mole sauces. Plus, they're key flavor boosters in lots of other sauces, salsas, and soups.
Preparation
– First, toast the dried peppers in a dry frying pan over medium heat for about 2 minutes. This really brings out their essential oils and boosts their flavor. After that, rehydrate the dried peppers with hot water. Let them soak for 15-20 minutes, then slice or chop them to your desired size.
– Or, you can grind the dried peppers into flakes or powder.
Starting from € 4,95
Dried Pasilla peppers have a mildly spicy, strong, and refined flavor. 'Pasilla' is Spanish for 'little raisin,' which makes sense because it's a dark brown, wrinkled pepper with a raisin-like aroma. This chili pepper boasts a rich, smoky, earthy taste with a hint of cocoa. The fresh version is called Chilaca, and when dried, it becomes Pasilla.
In Mexican cuisine, the Pasilla, along with the Guajillo and Ancho, forms part of the 'holy trinity' of dried chili peppers. All three are used in traditional mole sauces. Plus, they're key flavor boosters in lots of other sauces, salsas, and soups.
Preparation
– First, toast the dried peppers in a dry frying pan over medium heat for about 2 minutes. This really brings out their essential oils and boosts their flavor. After that, rehydrate the dried peppers with hot water. Let them soak for 15-20 minutes, then slice or chop them to your desired size.
– Or, you can grind the dried peppers into flakes or powder.
To keep dried chili peppers fresh for a long time, store them in an airtight container in your pantry or, even better, in the freezer. Avoid exposing them to air, moisture, light, and heat, as this can cause them to discolor, mold, and lose flavor.
Dried peppers last a long time, but for the best flavor and heat, try to use them within a year. Click here for more info on storing and freezing dried chili peppers.
Mexico
To keep dried chili peppers fresh for a long time, store them in an airtight container in your pantry or, even better, in the freezer. Avoid exposing them to air, moisture, light, and heat, as this can cause them to discolor, mold, and lose flavor.
Dried peppers last a long time, but for the best flavor and heat, try to use them within a year. Click here for more info on storing and freezing dried chili peppers.
Mexico
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2678 KZ De Lier
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