Chile Pastilla

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  • This important chile comes from Mexico. Along with the mulato and the ancho, it forms the holy trinity of chiles used to prepare a traditional mole.
  • Known as chilaca when fresh, pasilla negro is a medium heat chile, rating 4-5 on a heat scale of 1-10.
  • This chile is also excellent in salsas and cream sauces, particularly sauces for fish. You can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. Don't soak any longer or they can become bitter.
  • The pasilla negro is called for in many traditional Mexican recipes, but is also great for adding spice to corn chowder, meat loaf and stews
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