Pasilla Negro Chili Whole
Deep, Woodsy, Chocolate
Size
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Dried chilaca peppers are known as pasilla ("little raisin," in Mexico) or pasilla negra ("little black raisin) chilies. Chilacas are narrower than poblanos; but because both peppers are long and green, there’s often confusion between the two. These pods are fruity, rich and mildly hot — like ancho, about 3-5 on the 1-10 scale — with a dark-brown color. They are often referred to as part of a “holy trinity” of Mexican chilies that includes ancho and mulato. The moderate heat and complex flavor of these chilies can zest up corn chowder, meat loaf and stews. Pasilla flakes are also excellent in salsas and cream sauces, particularly sauces for fish.
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Pasilla Negra Chili.
They are commonly used to create sauces, moles, stews, and soups, often in combination with other dried chilies like ancho and chipotle. Pasilla chilies are typically rehydrated and pureed or ground into a powder to be incorporated into dishes.
⚠️ California Proposition 65 Notice: California requires businesses to provide this notice for many agricultural products due to naturally occurring trace elements found in soil worldwide.
⚠️ WARNING: Consuming this product can expose you to chemicals including lead, which is known to the State of California to cause birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food.
Lead is a naturally occurring element present in soil globally. Because spices are grown in soil, trace amounts may be present.
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