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Pasilla Chile Peppers | Whole Dried Chiles by Ole Mission

$9.99
Pasilla Chile Peppers | Whole Dried Chiles by Ole Mission

The pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. 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. Pasilla is used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano. They are sold whole or powdered in Mexico, Pasilla de Oaxaca is a variety of pasilla chile from Oaxaca used in mole negro. 

  • PREMIUM CHILE PRODUCT - Nicely packaged in a durable clear re-sealable bag
  • RICH FLAVOR - Pasilla Chilis Have Rich Deep Flavor With Mild Heat Between 1,000 to 2,000 Scoville Heat Units
  • GOOD FOR MEXICAN RECIPES - Good For Mole, Salsa, Tacos, Menudo, Pozole, Tacos al pastor, Tostadas, Chiles en nogada, Enchiladas And Mexican Recipes
  • AUTHENTIC FROM OAXACA MEXICO - Authentic Mexican Pasilla Chiles Sourced From Farms Throughout Mexico
With their rich and smoky flavor, Pasilla Chile Peppers make a great addition to a variety of dishes such as stews, soups, sauces, and tamales. These peppers are especially used as the main seasoning ingredient in sauces. Dishes like seafood, mushrooms, duck and all kinds of meats are best when served with pasilla peppers. 
 
Directions of Use
These peppers are often sold whole or powdered. If using the chili as a whole, you need to roast them first before you can incorporate them into your dishes. Once the peppers are roasted, remove the seeds and veins and soak in hot water for about 5 minutes. Remove the peppers in water and leave them to dry. Once dry, you can stuff them with grated cheese or your favorite shredded meat.
If preparing sauce, simply toast the chile peppers. If making sauce using powdered Pasilla peppers, stir in flour and chili powder in heated oil before adding other ingredients.

Ingredients
Chilaca chilli pepper is the main ingredient in Pasilla chile peppers. Basically, Pasilla is the dried form of chilaca chilli peppers. 

Wholesale & Bulk Purchases
For Bulk & Wholesale purchases larger than 50 pounds contact diego@olemission.com

Pasilla Chile Peppers | Whole Dried Chiles by Ole Mission

$12.99 -23%
$9.99

Pasilla Chile Peppers | Whole Dried Chiles by Ole Mission

$12.99 -23%
$9.99
The pasilla chile or chile negro is the dried form of the chilaca chili pepper,…

1 left in stock

Free returns

Best quality

Safe checkout

SKU U0-UD8U-BZC2
Type Dried Chiles

The pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. 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. Pasilla is used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano. They are sold whole or powdered in Mexico, Pasilla de Oaxaca is a variety of pasilla chile from Oaxaca used in mole negro. 

  • PREMIUM CHILE PRODUCT - Nicely packaged in a durable clear re-sealable bag
  • RICH FLAVOR - Pasilla Chilis Have Rich Deep Flavor With Mild Heat Between 1,000 to 2,000 Scoville Heat Units
  • GOOD FOR MEXICAN RECIPES - Good For Mole, Salsa, Tacos, Menudo, Pozole, Tacos al pastor, Tostadas, Chiles en nogada, Enchiladas And Mexican Recipes
  • AUTHENTIC FROM OAXACA MEXICO - Authentic Mexican Pasilla Chiles Sourced From Farms Throughout Mexico
With their rich and smoky flavor, Pasilla Chile Peppers make a great addition to a variety of dishes such as stews, soups, sauces, and tamales. These peppers are especially used as the main seasoning ingredient in sauces. Dishes like seafood, mushrooms, duck and all kinds of meats are best when served with pasilla peppers. 
 
Directions of Use
These peppers are often sold whole or powdered. If using the chili as a whole, you need to roast them first before you can incorporate them into your dishes. Once the peppers are roasted, remove the seeds and veins and soak in hot water for about 5 minutes. Remove the peppers in water and leave them to dry. Once dry, you can stuff them with grated cheese or your favorite shredded meat.
If preparing sauce, simply toast the chile peppers. If making sauce using powdered Pasilla peppers, stir in flour and chili powder in heated oil before adding other ingredients.

Ingredients
Chilaca chilli pepper is the main ingredient in Pasilla chile peppers. Basically, Pasilla is the dried form of chilaca chilli peppers. 

Wholesale & Bulk Purchases
For Bulk & Wholesale purchases larger than 50 pounds contact diego@olemission.com

1 left in stock

Free returns

Best quality

Safe checkout