Pasilla Chile Powder

Botanical Name: Capsicum Annuum ‘Chilaca var. Pasilla Negro’

Flavor: Earthy, Fruity, Sweet, Rich, slightly Smoky, with hints of Berry and Cocoa

Heat Level: Mild - 1,000 to 2,000 SHU (Scoville Heat Units)

Origin: Mexico

Use With: Beef, Chicken, Turkey, Pork, Lamb, Fish, Seafood, Shellfish, Legumes, Rice, and Vegetables

Description: With its deep purple almost black coloring and rich, complex, fruity flavor, Pasilla Chile Powder adds incredible depth to authentic Mexican, Southwestern, and Tex-Mex dishes. The Pasilla Chile (AKA Chile Negro and Pasilla Bajio) is the dried form of the Chilaca Chile and an essential ingredient in authentic Mexican cuisine. Along with Guajillo and Ancho chiles, Pasilla are part of the ‘Holy Trinity’ of dried Mexican chiles that are integral to mole sauces and other traditional Mexican dishes. When combined with other chile powders, Pasilla Chile Powder works well to balance their heat and sweetness and rounding out their flavor

Suggested Uses:

Not just essential for authentic Mexican cooking, Pasilla Chile Powder can be used anywhere that you would use ‘Cayenne’, ‘red chile powder’, ‘red pepper’, ‘crushed red pepper’, ‘pepper flakes’, or any variety of dried chile powder or paprika for a rich, fruity chile flavor with minimal heat

• Use as part of authentic mole, enchilada, and other Mexican red sauces
• Add it to marinades, tomato based sauces, soups, stews, dressings, and dips
• Add to dry rubs for meats, fish, and vegetables for roasting or the grill
• Mix a bit into ground meat for incredible burgers, meatballs, and meatloaf
• Use in your favorite chili con carne or barbeque sauce recipe to add complexity and just a hint of heat
• Add a dash to your favorite chocolate cake or cookie recipe to brighten and enhance the flavor
• Try a bit in your macaroni and cheese, corn bread, casseroles, guacamole, or queso (cheese) dips
• Sprinkle over the top of scrambled eggs, baked or smashed potatoes, popcorn, pizza, deviled eggs, nachos, or on any menu item you would want to add a bit deep chile flavor and subtle heat
• Use along with some fresh lemon juice, fresh ground black pepper, and a touch of honey to make a compound butter that is incredible slathered over corn-on-the-cob, biscuits, cornbread, smashed or roasted potatoes, or anywhere else you can think of