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Pasilla Negro Chiles

Pasilla Negro Chiles

The pasilla's color and sweetness explain its name, which translates to 'little raisin.' Our friends in Mexico leave their home-grown pasilla negro chile peppers out to dry in the sun and then char them on an open flame. This chile forms the base of wonderful sauces for duck, lamb, and fish.

Bag, 4 oz. $13.99

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For a delicious pepper puree that can be stirred into soups and sauces, toast peppers in a dry pan for a few minutes, then soak in warm water and puree until smooth. Thin the puree with vinegar if desired. Their heat ranges from 1,000 to 4,000 Scoville heat units. Ingredients: Pasilla chiles.

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big flavor SO healthy

I don't know if the temperature mattered, but we put 2 Chiles, Pasilla in the blender and added our searing tomato paste, water and oil. We then added this mix over our pan cooking veggies, yellow squash and zucchini. We used this to dress seared halibut and the results were amazing, so flavorful with no artificial additives, it took it to the next level.

A great dried chili

Last night I made a seared filet mignon dish that was bathed in a pasilla sauce. Luckily I had ordered these chiles recently and they were perfect for making a richly flavored sauce that consisted of roasted chiles, and broiled tomatoes, onions, garlic, cilantro and chicken stock. The thing I like about the dried peppers that Spice House sells is that they come nicely packaged and are very clean.