Dried Pasilla Negro Chile Peppers
Inventory, 5 lbs : 9.46
This item was last sold on : 03/24/17
Dried Pasilla Negro chile peppers are long and slender, averaging 15-25 centimeters long and less than two centimeters wide. They should not be confused with dried Anchos which are much shorter with a broader triangular shape. One of the darkest-colored dried chiles, they are a shade of brownish purple with a deeply wrinkled exterior. Flavors of dark chocolate and woodsy raisin mix with a subtle smoky heat. Considered a mild chile, they come in between 1,000 and 2,000 heat units on the Scoville Scale.
Dried Pasilla Negro chile peppers are available year-round.
The Dried Negro Pasilla chile pepper is a variety of Capsicum annuum that is known as chile negro, chile pasilla or chile pasilla de Mexico. In its fresh form it is called a chilaca pepper which is grown widely throughout Mexico yielding approximately 3,500 tons annually.
Dried Pasilla Negro chiles contain iron, thiamine, niacin, magnesium, riboflavin and vitamins A, B and C. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
Dried Pasilla Negro chile peppers are an essential ingredient for making classic mole, adobo sauces, soups and salsas. A sweet and spicy salsa can be made by combing the re-hydrated chiles with roasted tomatoes in a blender and pulsing until smooth. Crushed Pasilla Negros are a common finishing touch on top of Chicken Tortilla soup for an added sweet and spicy bite. Their rich flavor works well in cream sauces and in combination with duck, fennel, fruits, garlic, honey, lamb, Mexican oregano, mushrooms and seafood.
The name Pasilla Negro translates to “little black raisin” in Spanish, referring to the dried pepper’s gnarled and wrinkly appearance. It is one of the principle ingredients in the traditional Mexican spicy chocolate sauce, known as Mole Negro, the "National dish of Mexico".
Dried Pasilla Negro chile peppers are native to Central Mexico where they are considered part of the “holy trinity” of chiles along with the Ancho and the Mulato. Their history can be quite confusing due to years of inaccurate language translations and constant mislabeling in grocery stores. Across the United States and Canada the Dried Negro chile pepper is often times referred to as a Poblano, which is a fresh green pepper. In Tex-Mex and Cal-Mex fusion recipes the Dried Negro chile pepper has become synonymous with the Ancho, which is actually a dried Poblano.
Restaurants currently purchasing this product as an ingredient for their menu.
|Ballast Point Restaurant - Little Italy||San Diego CA||619-298-2337|
|Sugar and Scribe||La Jolla CA||858-274-1733|
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Prepkitchen Del Mar||Del Mar CA||858-792-7737|
|Counterpoint||San Diego CA||619-564-6722|
|The Barrel Room||San Diego CA||858-673-7512|
|K&L Neighborhood Eateries||San Diego CA||619-964-3778|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
Recipes that include Dried Pasilla Negro Chile Peppers. One is easiest, three is harder.
|Food.com||Duck (or Chicken) & Chile Mole Tostadas|
|All Recipes.com||Authentic Mexican Hot Sauce|
|Guilty Carnivore||Taqueria Table Sauce|