Alternate Names: Pasilla and chile negro

 

Characteristics:The chilaca green chile is long and narrow like the New Mexico pepper, but its color ranges from a rich green (similar to the poblano) to a dark, chocolatey brown. It is used in a variety of Mexican dishes but is most often employed in its dried form, when it takes the name pasilla chile. Use the dried version in a recipe calling for dried red chilies, such as ​chili colorado, a Mexican beef stew. 

 

 Black and wrinkly, chilacas boast a prune-like flavor with a hint a hint of licorice. "Chilaca" is an Aztec term meaning old or gray-haired, which is fitting given the pepper's wrinkly appearance. When dried, the chilaca is called a pasilla or chile negro, and is toasted or soaked and blended into sauces, often combined with fruit.

 

Scoville heat units: 1,500 to 2,500

Chilaca Peppers (250 grams)

R20,00Price
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