Pasilla

Pasilla is a type of chili pepper that is popular in Mexican cuisine. The term "pasilla" comes from the Spanish word "pasa" which means "little raisin", referring to the dark, wrinkled skin of the dried pepper.

Description

The Pasilla pepper is a long, slender pepper that is typically 6 to 8 inches in length and 1 to 1.5 inches in width. It has a dark, almost black color when dried, and a deep red color when fresh. The skin is wrinkled and the flesh is thin. The pepper is known for its rich, smoky flavor and medium heat level.

Culinary Uses

Pasilla peppers are used in a variety of dishes in Mexican cuisine. They are often used in salsas, mole sauces, and adobo sauces. They can also be stuffed with cheese or meat for a dish known as chiles rellenos. In addition, they are often used in soups, stews, and marinades. The peppers can be used fresh, but are more commonly dried and then rehydrated before use.

Cultivation

Pasilla peppers are typically grown in the Central Mexico region, but can also be found in other parts of Mexico and the southwestern United States. They are a warm season crop and require a long growing season to mature. The peppers are harvested when they are fully mature and then dried in the sun or in a dehydrator.

Nutritional Value

Pasilla peppers are a good source of Vitamin A, Vitamin C, and potassium. They also contain capsaicin, a compound that has been shown to have anti-inflammatory and pain relieving properties.

See Also

• Chili pepper
• Mexican cuisine
• Mole sauce
• Chiles rellenos

This article is a stub related to food. You can help WikiMD by expanding it!

Pasilla

• 
  Pasilla
• 
  Fresh Chilaca Chillies
• 
  Pasilla with Knife