The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Red Pasilla Chile Peppers
Inventory, lb : 0
This item was last sold on : 10/11/17
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Red Pasilla chiles are elongated with a contorted cylindrical shape that slightly resembles that of a heart when sliced lengthwise. Their stem end is wide and tapers down in size towards the tip of the pepper. Its red skin is smooth with a glossy sheen and oftentimes brushed with dark shadowy tones. The walls of the pepper pod are thick and firm offering a vegetal flavor and mild to warm heat at 1,000 to 2,000 Scoville units. Fully mature or dried Red Pasillas will take on a deeper flavor and offer more heat.
Red Pasilla chiles are available during the summer months.
Red Pasillas when fresh are also referred to as poblano and are of the species, Capsicum annuum. They are the mature version of a Green Pasilla or poblano and the fruit of the pepper plant. A Mexican pepper the most popular varieties produced are Apaseo and Pabellon One. Today, Red Pasilla chile peppers are used predominately in their dried whole or dried and powdered form. Dried Red Pasillas are also a classic ingredient in the popular Mexican sauce known as mole.
The Red Pasilla is almost always utilized cooked vs. raw. Cooking the Red Pasilla tenderizes the firm flesh of the pepper and brings out a deeper pepper flavor and smoky undertones. The Pasilla is commonly utilized as a stuffed pepper and filled with beans, cheeses, potatoes, cream sauce, eggs, seafood, and pork then baked or fried. In Mexican cuisine Red Pasillas are commonly roasted or dried and used to make enchilada, adobo or mole sauces. The flavor of the Red Pasilla pepper marries well with other flavors such as chipotle, onion and garlic, herbs such as cilantro, epazote and oregano, earthy flavors such as mushrooms, toasted almonds and cocoa, and cheeses such as feta, queso panela and cotija. Red Pasilla chile peppers will keep for one to two weeks refrigerated.
Outside of Northern Mexico and America, the name Pasilla refers to a chilaca chile, which translates to mean little raisin. Depending on the region the names are used interchangeably. When the Pasilla chile is dried it is also sometimes referred to as an ancho.
Red Pasilla chiles are believed to have originated south of Mexico City in the Puebla region. They are also thought to be a parent pepper to the popular New Mexican type chile. Today it is one of the most common chiles grown in Mexico with the bulk of commercial production coming out of Aguascalientes, Zacatecas, Jalisco and Guanajuato. Red Pasilla peppers thrive in warm to hot growing regions in the summer months when sun exposure is at its maximum.
Recipes that include Red Pasilla Chile Peppers. One is easiest, three is harder.
|HomeGrown.org||Drying Chili Peppers 101|