Two pasilla chiles
A fresh poblano
pepper, often sold north of Mexico under the name 'pasilla'
Pasilla (pronounced pah-SEE-yah; literally "little raisin") refers to more than one variety of chili pepper in the species Capsicum annuum. A true pasilla is the dried form of the long and narrow chilaca pepper. In the United States, though, producers and grocers often incorrectly use 'pasilla' to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho.
Pasillas are used especially in sauces. They are sold whole or powdered in Mexico, the United States, and the United Kingdom.
Chile negro or chilaca
||This section needs additional citations for verification. (May 2009)
The pasilla chile or chile negro is the dried form of a variety of C. annuum named for its dark, wrinkled skin. In its fresh form, it is called the chilaca. It is a mild to medium-hot, rich-flavored chile. It is generally 6 to 8 in (15 to 20 cm) long and 1.0 to 1.5 in (2.5 to 4 cm) in diameter. 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 de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in mole negro.
Pasilla peppers are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano.
- ^ Rombauer, I, et al. (1997). The Joy of Cooking, pp. 399–402, New York: Scribner. ISBN 0-684-81870-1
- ^ Jean Andrews (January 1995). Peppers: the domesticated Capsicums. University of Texas Press. p. 111. ISBN 978-0-292-70467-1. Retrieved 9 March 2010.
- ^ Pasilla vs. Poblano. Fiery-Foods.com.
- ^ Pepper, chili. CHOW. CBS Interactive.
- ^ Chilli Pantry
- ^ Andrews, Jean (2005). The peppers cookbook: 200 recipes from the pepper lady's kitchen. Denton, Tex: University of North Texas Press. p. 16. ISBN 1-57441-193-4. Retrieved 2012-10-08.
- ^ DeWitt, Dave; Evans, Chuck (1997). The Pepper Pantry: Chipotle. Berkley, CA: Celestial Arts, an imprint of Ten Speed Press. ISBN 9780307824363. Retrieved 2012-10-08. "Pasilla de Oaxaca: a variety of pasilla chile that is smoked in Oaxaca and is used in the famous mole negro."
- ^ Chile Pasilla. Chilli Pantry.
All data is from Wikipedia.
- Kennedy, Diana. The Cuisines of Mexico (revised edition) New York: Harper & Row, 1986.
- Kennedy, Diana. From My Mexican Kitchen: Techniques and Ingredients. New York: Clarkson Potter/Publishers, 2003.
- McMahan, Jacqueline Higuera. Red & Green Chile Cookbook. Lake Hughes, CA: The Olive Press, 1992.
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