Pasilla,
or chile negro, is one of the most distinctive of all the peppers. Its
rich brown color portends it earthy chocolatey flavor. They're
called chilaca when fresh and pasilla or chile negro when smoked or dried.
These are our favorite peppers for cooking. They have an unmistakable flavor unlike any other pepper. Pasilla is one of the three peppers used in mole (MOH-lay) sauce, the famous Mexican sauce that can
take days to prepare. The different regions of Mexico all have their own
mole recipes, but the moles from Oaxaca are the most well known. Most
include raisens, onions, garlic, tomatoes, cinnamon, cloves, various nuts
and seeds, tortillas, pasilla, guajillo and poblano chiles, and chocolate!
Pasilla,
or chile negro, is one of the most distinctive of all the peppers. Its
rich brown color portends it earthy chocolatey flavor. They're
called chilaca when fresh and pasilla or chile negro when smoked or dried.
These are our favorite peppers for cooking. They have an unmistakable flavor unlike any other pepper. Pasilla is one of the three peppers used in mole (MOH-lay) sauce, the famous Mexican sauce that can
take days to prepare. The different regions of Mexico all have their own
mole recipes, but the moles from Oaxaca are the most well known. Most
include raisens, onions, garlic, tomatoes, cinnamon, cloves, various nuts
and seeds, tortillas, pasilla, guajillo and poblano chiles, and chocolate!
