Pasilla
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The pasilla chile (Template:IPAc-en Template:Respell) or chile negro is the dried form of the chilaca chili pepper,[1] a long and narrow member of the species Capsicum annuum. Named for its dark, wrinkled skin (literally "little raisin"),[2] it is a mild to hot, rich-flavored chile. As dried, it is generally Script error: No such module "convert". long and Script error: No such module "convert". in diameter.
The fresh narrow chilaca can measure up to Script error: No such module "convert". long and often has a twisted shape, which is rarely apparent after drying. It turns from dark green to dark brown when fully mature.[3]
In the United States, producers and grocers sometimes 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.Script error: No such module "Unsubst". They are sold whole or powdered in Mexico, the United States, and the United Kingdom.Script error: No such module "Unsubst".
Pasilla de Oaxaca is a variety of smoked pasilla chili from Oaxaca used in mole negro.[6]
See also
- Chipotle - The smoked and dried form of the jalapeño chili pepper.
- Guajillo - The dried form of the mirasol chili pepper.
- List of Capsicum cultivars
References
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- ↑ Rombauer, I, et al. (1997). The Joy of Cooking, pp. 399–402, New York: Scribner. Template:ISBN
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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.