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Chile Pasilla is a medium-hot dried ripened chilaca chilli.
Wrinkly-skinned pasilla chillies have a rich but tangy flavour that pairs well with red meat and mushrooms.
For an easy, spicy garnish, snip pasilla chillies into rings and fry in a little oil until fragrant and crisp. Leave to cool and sprinkle over soups and salads.
Lightly toast then rehydrate pasilla chillies to release their flavour. Wipe clean and remove stems and seeds. Open 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!
Store in a cool and dry place. Avoid exposure to light.
Made in a factory than handles nuts and sesame
Pasilla means 'little raisin', so called because of its flavour.