Pasilla Chile Peppers for Delivery or Pickup

If you judge the taste of the pasilla pepper solely on its appearance, you might be in for quite a surprise. Also called the pasilla bajio pepper, they are a dried form of the chilaca pepper and, as such, bears a striking resemblance to a raisin. In fact, the name translates into English as "little raisin." But don't expect the sweetness of a raisin. The pasilla packs a spicy, delicious heat and is a popular ingredient in a variety of Mexican dishes.

The pasilla pepper typically grows to between eight and ten inches long. It presents with skin that is smooth and glossy while also thick and fibrous. Cut into the pasilla, and you will find an open area in the middle with flat, round, and cream-colored seeds.

Fans of the pasilla chile pepper describe its taste as having an earthy flavor. After cooking, the pasilla's earthiness changes just slightly to evoke a subtle sweetness or smokiness. These types of flavors make the pasilla a perfect addition to various soups, sauces, and salsas, as well as an ingredient to spice up different meals.

Adventurous cooks are known to grind the passila into a powder that can be sprinkled liberally into various recipes or as toppings on salads. But don't come away thinking pasilla peppers will generate a three-alarm fire once you eat them. The pasilla is rated at between 1,000 and 2,500 Scoville Heat Units, putting it toward the lower-middle part of the Scoville Scale. By comparison, the jalapeno pepper averages upwards of 5,000 Scoville Heat Units.

Pasillas are considered an excellent source of vitamin C and provide substantial doses of vitamins A and B6, as well as manganese, potassium, iron, and folate. The peppers will also add a source of fiber to your diet. One pepper will provide about 24 calories.

The pasilla bajio pepper starts with a dark green color off the vine. As the pepper ripens off the vine, it changes gradually to a reddish-brown. The color is the best signal that the pepper is ripe and ready to eat.

Don't be misled by the pepper's natural wrinkled appearance, which can be an indicator of over-ripeness on other produce. The pasilla is dried before use and presents with folds that make it resemble a raisin.

Pasilla peppers are a versatile ingredient that can be added to many dishes. They respond well to grilling, roasting, and baking. While cooking, the skin loosens, making it easy to peel. This also allows moisture back into the dried flesh of the pepper so that it's easier to eat. In addition to providing a smoky or fire-roasted flavor to sauces and salsas, they can be diced and added into salads, chili recipes, and stews. The pasilla provides that little bite that you need to make a meal memorable.

Get creative, and you can find uses for pasillas in cheese sauces, potato dishes, seafood recipes, or even mixed with eggs for breakfast. Chefs say pasillas pair well with cilantro, oregano, and other herbs, as well as mushrooms, green onions, red onions, quinoa, rice, or chickpeas. Experiment with your favorite recipes as the pasilla could be what that dish has been missing.