Drying the peppers intensifies the flavors, creating a unique flavor profile distinct from fresh. These pasilla peppers are rich, smoky, slightly sweet, with a mild heat. Use these dried peppers for salsa, adobos, mole, or enchilada sauce. Or add into your pot of dried beans or rice, grind into flakes or powder, soup. Pairs well with fruits, mushrooms, garlic, or oregano.
To rehydrate: remove stem and seeds. Soak for 30 minutes in just enough boiling water to cover the chiles. The water can be used in your recipe, or reserved for later use (refrigerated or frozen into ice cubes). Optional step: before soaking, roast chiles in a preheated pan until fragrant, or in a toaster oven at 350° for around 3-6 minutes.
Hand-harvested from a small-scale organic farm in the United States.
Variety: Capsicum annuum
Spice level: mild to medium
Scoville scale: 250 – 4,000 SHU
Other names (when fresh): chile chilaca, chile cuernillo o chile para deshebrar
Product features: organic, naturally gluten-free & vegan, no artificial preservatives or coloring, ASTM-certified compostable packaging.
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