It is used for a number of sauces, different types of Moles, Marinades and accompanies various meat stews Beef, pork or chicken.
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The black pasilla chile or chile is the dried form of a variety of C. annuum named for STI dark, wrinkled skin. In Its fresh form, it is called the chilaca. It is a mild to medium-hot, rich-flavored chile. 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 has a twisted shape Often, Which is seldom apparent after drying. It turns from dark green to dark brown When fully mature.
Pasilla Oaxaca is a variety of smoked chile pasilla from Oaxaca used in mole black.
Often Pasilla peppers are combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano.