Pasilla
 Two pasilla chiles | |
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The pasilla chile or chile negro is the dried form of the chilaca chili pepper,[1] a long long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin and pronounced pah-SEE-yah (literally "little raisin"),[2] it is a mild to medium-hot, rich-flavored chile. As dried, it is generally 6 to 8 in (15 to 20 cm) long and 1.0 to 1.5 in (2.5 to 4 cm) in diameter.
The fresh narrow chilaca can measure up to 9.0 in (22 cm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.[3]
In the United States, producers and grocers often incorrectly use 'pasilla' to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho.[4][5]
Use
Pasilla are used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano.[6] They are sold whole or powdered in Mexico, the United States, and the United Kingdom.[7]
Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in mole negro.[8]
See also
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Wikimedia Commons has media related to Pasilla chile. |
References
- ↑ Jean Andrews (January 1995). Peppers: the domesticated Capsicums. University of Texas Press. p. 111. ISBN 978-0-292-70467-1. Retrieved 9 March 2010.
- ↑ Rombauer, I, et al. (1997). The Joy of Cooking, pp. 399–402, New York: Scribner. ISBN 0-684-81870-1
- ↑ Andrews, Jean (2005). The peppers cookbook: 200 recipes from the pepper lady's kitchen. Denton, Tex: University of North Texas Press. p. 16. ISBN 1-57441-193-4. Retrieved 2012-10-08.
- ↑ Pasilla vs. Poblano. Fiery-Foods.com.
- ↑ Pepper, chili. CHOW. CBS Interactive.
- ↑ Chile Pasilla. Chilli Pantry.
- ↑ Chilli Pantry
- ↑ DeWitt, Dave; Evans, Chuck (1997). The Pepper Pantry: Chipotle. Berkeley, CA: Celestial Arts, an imprint of Ten Speed Press. ISBN 9780307824363. Retrieved 2012-10-08.
Pasilla de Oaxaca: a variety of pasilla chile that is smoked in Oaxaca and is used in the famous mole negro.
Further reading
- Kennedy, Diana. The Cuisines of Mexico (revised edition) New York: Harper & Row, 1986.
- Kennedy, Diana. From My Mexican Kitchen: Techniques and Ingredients. New York: Clarkson Potter/Publishers, 2003.
- McMahan, Jacqueline Higuera. Red & Green Chile Cookbook. Lake Hughes, CA: The Olive Press, 1992.
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