Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Grower
Seasons/Availability
Pasilla Chile peppers are available year round.
Current Facts
The Pasilla chile is formally known as a Poblano chile pepper and should be considered a Poblano pepper when used for culinary purposes. It is a perennial chile pepper grown primarily as an annual. Pasilla chiles are of the species, Capsicum annuum, a species of peppers native to South America. The pasilla is the fruit of the pepper plant, which is also known as a pod. Pasilla chiles are cultivated as a fresh market pepper, canned and dried. Peppers obtain different names not just by region but also due to the state in which they are harvested and sold. Dried Pasilla chiles are known as ancho chiles. Ancho chiles are used as a preserving sauce in the canning of chipotle peppers.
Description/Taste
Pasilla chiles are one of the most complexly flavored mild to medium heat chiles. At their peak ripeness their elongated, heart shaped, curved and contorted pod is glossy, deep green and thick. The pepper contains a cotton textured membrane laden with small white seeds. When cut, the pepper's aromas reveal a preview of its flavors: spicy, earthy, rich and bright. Cooking the pepper brings out more flavor profiles, offering depth and undertones both smoky and savory. Aged and dried forms of pasillas become significantly hotter and develop more depth in flavor.
Applications
The green Pasilla, or poblano, is almost always cooked vs. raw. Cooking the pepper reveals the pasilla's greatest qualities. Pasillas should be fire roasted to obtain the most optimal flavor and texture. Though they are ubiquitously stuffed with rich creamy cheese sauces, black beans, potatoes, seafood, eggs and pork and often fried, they can also be eaten with the simple addition of olive oil and sea salt. Pasillas pair well with other pepper flavors such as guajillo and chipotle, herbs such as cilantro, epazote and oregano, earthy flavors such as mushrooms, and cheeses such as feta, gorgonzola and pecorino. Cooked poblanos can be preserved by freezing them in an air tight container, extending their shelf-life by approximately six months.
Ethnic/Cultural Info
Outside of Northern Mexico and America, the name Pasilla refers to a dried chilaca chile (meaning little raisin). A dried chilaca chile is long and black, mild and earthy. It is one of the principle ingredients in the traditional Mexican spicy chocolate mole sauce, known as mole poblano, the "National dish of Mexico". It is important to note the difference between these two peppers because the pasilla in our culture would not be suitable for a rich Mexican mole sauce. Only a guajillo chile is considered an acceptable substitute for a dried chilaca chile.
Geography/History
Pasilla (Poblano) chiles originated in the Puebla region, south of Mexico City. Its name, a reflection of a citizen of Puebla. It is one of the most common Mexican chiles in both Mexico and American states bordering Mexico. Pasilla chiles prefer warm, hot and dry climates and require long days of sunlight, thus preferring warm growing regions and summer growing months. They take quite a long time to grow, averaging 200 days from cultivation to harvest. Cold periods and dark days not only hamper the growing season; they may even prevent a crop from reaching maturity.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
the other 25...
Recipe Ideas
Recipes that include Green Pasilla Chile Peppers. One
is easiest, three is harder.
| Triple A Produce, Inc. |
Seasons/Availability
Pasilla Chile peppers are available year round.
Current Facts
The Pasilla chile is formally known as a Poblano chile pepper and should be considered a Poblano pepper when used for culinary purposes. It is a perennial chile pepper grown primarily as an annual. Pasilla chiles are of the species, Capsicum annuum, a species of peppers native to South America. The pasilla is the fruit of the pepper plant, which is also known as a pod. Pasilla chiles are cultivated as a fresh market pepper, canned and dried. Peppers obtain different names not just by region but also due to the state in which they are harvested and sold. Dried Pasilla chiles are known as ancho chiles. Ancho chiles are used as a preserving sauce in the canning of chipotle peppers.
Description/Taste
Pasilla chiles are one of the most complexly flavored mild to medium heat chiles. At their peak ripeness their elongated, heart shaped, curved and contorted pod is glossy, deep green and thick. The pepper contains a cotton textured membrane laden with small white seeds. When cut, the pepper's aromas reveal a preview of its flavors: spicy, earthy, rich and bright. Cooking the pepper brings out more flavor profiles, offering depth and undertones both smoky and savory. Aged and dried forms of pasillas become significantly hotter and develop more depth in flavor.
Applications
The green Pasilla, or poblano, is almost always cooked vs. raw. Cooking the pepper reveals the pasilla's greatest qualities. Pasillas should be fire roasted to obtain the most optimal flavor and texture. Though they are ubiquitously stuffed with rich creamy cheese sauces, black beans, potatoes, seafood, eggs and pork and often fried, they can also be eaten with the simple addition of olive oil and sea salt. Pasillas pair well with other pepper flavors such as guajillo and chipotle, herbs such as cilantro, epazote and oregano, earthy flavors such as mushrooms, and cheeses such as feta, gorgonzola and pecorino. Cooked poblanos can be preserved by freezing them in an air tight container, extending their shelf-life by approximately six months.
Ethnic/Cultural Info
Outside of Northern Mexico and America, the name Pasilla refers to a dried chilaca chile (meaning little raisin). A dried chilaca chile is long and black, mild and earthy. It is one of the principle ingredients in the traditional Mexican spicy chocolate mole sauce, known as mole poblano, the "National dish of Mexico". It is important to note the difference between these two peppers because the pasilla in our culture would not be suitable for a rich Mexican mole sauce. Only a guajillo chile is considered an acceptable substitute for a dried chilaca chile.
Geography/History
Pasilla (Poblano) chiles originated in the Puebla region, south of Mexico City. Its name, a reflection of a citizen of Puebla. It is one of the most common Mexican chiles in both Mexico and American states bordering Mexico. Pasilla chiles prefer warm, hot and dry climates and require long days of sunlight, thus preferring warm growing regions and summer growing months. They take quite a long time to grow, averaging 200 days from cultivation to harvest. Cold periods and dark days not only hamper the growing season; they may even prevent a crop from reaching maturity.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Roy's La Jolla | San Diego CA | 858-455-1616 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Bankers Hill Restaurant and Bar | San Diego CA | 619-231-0222 |
| J six | San Diego CA | 619-531-8744 |
| Cozymels | San Diego CA | 858-658-0480 |
| Sorority Cuisine - Pibeta Phi | San Diego CA | 619-778-0311 |
| Fishery | San Diego CA | 858-272-9985 |
| Indigo Grill | San Diego CA | 619-234-6802 |
| Prepkitchen Little Italy | San Diego CA | 619-247-0394 |
| The Greenspot Salad Co. | San Diego CA | 858-587-2585 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Great News Cooking School | San Diego CA | 888-478-2433 |
| Bunz a Burger Joint | San Diego CA | 619-298-6515 |
| Jimmy Love's | San Diego CA | 619-595-0123 |
| Vagabond | San Diego CA | 619-255-1035 |
| Roy's San Diego | San Diego CA | 619-239-7697 |
| Barleymash | San Diego CA | 619-276-6700 x304 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| D Bar SoCal | San Diego CA | 619-632-7644 |
| Waters Catering | San Diego CA | 619-276-8803 |
| Blind Lady | San Diego CA | 619-255-2491 |
| Seau's | San Diego CA | 619-291-7329 |
| Catamaran | San Diego CA | 858-488-1081 |
| Poseidon | Del Mar CA | 858-755-9345 |
| Baja Betty's | San Diego CA | 619-269-8510 |
| Terra Restaurant | San Diego CA | 619-293-7088 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Delicia's | Rancho Santa Fe CA | 858-756-8000 |
| Cody's at the Cove | San Diego CA | 858-459-0040 |
| Ritual Tavern | San Diego CA | 619-283-1618 |
| Searsucker | San Diego CA | 619-233-7327 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Table 926 | San Diego CA | 858-539-0926 |
| Neighborhood Burger Wine and Beer | San Diego CA | 619-446-0002 |
| Mike & Diane's Gourmet Kitchen | El Cajon CA | 619-442-0412 |
| Prado at Balboa Park Kitchen | San Diego CA | 619-744-3732 |
| Croces | San Diego CA | 619-233-4355 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Eddie V's La Jolla | San Diego CA | 858-459-5500 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Claire's on Cedros | Solana Beach CA | 858-259-8597 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Snooze H.C, LLC | San Diego CA | 619-500-3344 |
| Market Restaurant and Bar | Del Mar CA | 858-523-0007 |
Recipe Ideas
Recipes that include Green Pasilla Chile Peppers. One
is easiest, three is harder.
