Whole pasilla chillies bring a rich warmth to Mexican dishes, and slow-cooked beef stews. Or finely slice and fry the chilli until it is crisp, then garnish soups and salads.
The pasilla chilli has a dark cocoa colour and wrinkly skin. It has notes of woods, herbs and dried fruit and is a medium to low heat.
How to use whole pasilla chillies
Lightly toast then rehydrate pasilla chillies to release their flavour. Wipe clean and remove stems and seeds. Open the chillies out flat and toast briefly in a dry pan on a medium heat until fragrant, then soak in just boiled water for 15 minutes. Drain and blend to a paste with a splash of water. Always wash your hands after handling chillies!
Dodie Miller, founder of Cool Chile Co, believes that there are certain warm, earthy flavours and smells that instantly transport you to Mexico. Whether it's salsas and sauces made with toasted dried chillies, tortillas fresh from the comal, Mexican oregano rubbed over pozole, or black beans bubbling in a pot with epazote, these are the tastes and spice sensations that they want to bring into your home.
Allergy Advice: Made in a factory that handles nuts and sesame
Store in a cool and dry place. Avoid exposure to light.
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