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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.
Chile Pasilla 100%
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!
Keep in a cool dry place for storage.
Made in a factory than handles nuts and sesame
Pasilla means 'little raisin', so called because of its flavour.