Two pasilla chiles
Pasilla (pronounced pah-SEE-yah; literally "little raisin") refers to more than one variety of chili pepper in the species Capsicum annuum. A true pasilla is the dried form of the long and narrow chilaca pepper. However, in the United States producers and grocers often incorrectly use pasilla to describe the poblano, a different, wider variety of pepper whose dried form is called an ancho.
Chile negro or chilaca
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The pasilla chile or chile negro is the dried form of a variety of Capsicum annuum named for its dark, wrinkled skin. In its fresh form, it is called the chilaca. It is a mild to medium-hot, rich-flavored chile. It is generally 6 to 8 inches (15 to 20 cm) long and 1 to 1.5 inches (2.5 to 4 cm) in diameter. The fresh narrow chilaca can measure up to 9 inches (22 cm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.
Pasilla peppers are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano.
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- Jean Andrews (January 1995). Peppers: the domesticated Capsicums. University of Texas Press. p. 111. ISBN 978-0-292-70467-1. Retrieved 9 March 2010.
- Pasilla vs. Poblano. Fiery-Foods.com.
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- Chilli Pantry[dead link]
- Andrews, Jean (2005). The peppers cookbook: 200 recipes from the pepper lady's kitchen. Denton, Tex: University of North Texas Press. p. 16. ISBN 1-57441-193-4. Retrieved 2012-Oct-8.
- DeWitt, Dave; Evans, Chuck (1997). The Pepper Pantry: Chipotle. Berkley, CA: Celestial Arts, an imprint of Ten Speed Press. ISBN 9780307824363. Retrieved 2012-Oct-8. "Pasilla de Oaxaca: a variety of pasilla chile that is smoked in Oaxaca and is used in the famous mole negro."
- Chile Pasilla. Chilli Pantry[dead link].
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