Dried chile Pasilla

The dried Pasilla are mildly hot, with a strong and refined taste. Pasilla’ is Spanish for ‘raisin’, because it is a dark brown, wrinkled pepper. The chili is called fresh Chilaca and in dried form is called Pasilla. The Pasilla is an indispensable product in Mexican cuisine. Together with the Ancho– and Mulato peppers, this pepper is an important ingredient to make Mole. The pepper can be cooked whole with it to be taken out again later, but it can also be used very well in various dishes. The dried chillies are perfect for grinding into flakes or powder, waking them up with hot water or baking or cooking with them. The dried peppers are widely used to make sauces and marinades.

The dried products have a long shelf life, about one year. It is important that the products are kept in a place that is not damp. Moisture/cold causes the peppers to mould. Keep the dried peppers in a warm and dry place, then they will stay the longest good!

Country of origin: Mexico
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