What is Pasilla?

and Pasilla is a dried version of Pepra Chilac Chile, which is originally from Mexico. It is narrow with a length of approximately six inches (about 15 cm) and a wrinkled look. The level of the spicy of these chills is usually considered mild to medium.

Chile Pepper Chilaca is part of the capsicum Annuum . It is a deep shade of green when it develops for the first time, but as it ages, it turns into a brown color. Once the pepper is brown in Chilaca Chile, it is selected and dried. Chile peppers can be dry with a dehydrator, an electrical device that slowly heats the peppers to remove their moisture. They can also be dehydrated by hanging upside down in a dark area for about two weeks.

After Chile Chile's peppers are in their dried states, they are then referred to as Pasilla, which means "small raisins" in Spanish. These dried chills are often sliced ​​or sliced, then used to add the flavors of Mexican stew Masas, soups, vegetable appetizers and meat. They give the food a complex taste because they are smoke and slightly spicy with a little slightly sweet taste. One of the most traditional applications of Pasilla Chiles is a mole, a versatile Mexican sauce made of chile, garlic, ground seeds or nuts, onions and chocolates.

whole dried chili can also be ground and combined with other spices to make Pasilla Chile powder. Chile powder is usually mixed with cumin, dried oregano and granulated garlic. The whole Chilly usually did not grow or easily exported to other regions outside Mexico, but the powder version is often easier to access to people who are not near Mexico. It is generally used to add taste to chili, stew or other Mexican dishes such as QueSadilly, Fajitas or Tacos.

other varieties of chile peppers are sometimes inaccurately marked and old as Pasilla Chiles, such as Polano and Ancho Chile Peppers. Pooled paPriky are dark green and colors similar to young chile chile peppers, but are significantly wider with a more spicy taste. Ancho peppers are dried versions of peppers. They may seem like dried Chile Chile peppers and would even be poorly marked as such.