Recent Changes for "Pasilla Chile" - Davis Wiki

Pasilla Chile

TomNelson — 2006-08-14 22:24:10

Nit pick

Differences for Pasilla Chile

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- [[Image(pasilla.jpg, right, 300, thumbnail, "Fresh and dried Pasilla chiles")]] - ''Note: In California, the Poblano chile is known as the Pasilla even though they are completely different variants. Keep this in mind as you read the following entry and when you go grocery shopping.[http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=P&tid=1744 (real) Poblano chili], [http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=C&tid=2323 (real) fresh Pasilla chile]''	+ [[Image(pasilla.jpg, right, 300, thumbnail, "Fresh and dried "Pasilla" chiles")]] + ''Note: In California, "Pasilla" is the name given to the Poblano chile, even though they are completely different variants. Keep this in mind as you read the following entry and when you go grocery shopping. [http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=P&tid=1744 (real) Poblano chile], [http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=C&tid=2323 (real) fresh Pasilla chile]''
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- The Pasilla chile is also known as Chile Negro and is the dried version of the Chilaca chile (technically, although the fresh version is often called a "Pasilla" as well). Davisites might enjoy cooking with this chile if they're bored of the more popular traditional Bell Peppers that are available at all ["grocery stores"]. They're also excellent substitutions for Poblano and Ancho chiles (which are dried Poblanos).	+ The "Pasilla" chile is a relative of the Bell Pepper and is a staple in Mexican cuisine. Davisites might enjoy cooking with this chile if they're bored of the more popular traditional Bell Peppers that are available at all ["grocery stores"]. They're also excellent substitutions for the non-CA Pasilla chile and Chile Negro (the dried non-CA Pasilla).
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- If you're looking to buy fresh Pasilla chiles in Davis, you can likely find the fresh version at ["Farmers Market"] and any of the many ["grocery stores"] and ["ethnic markets"]. They look like elongated green Bell Peppers and are nearly half as spicy as Jalapeños (1000-4000 [wiki:Wikipedia:Scoville_scale Scoville units] versus 2500-8000 SU for the Jalapeño). When choosing a fresh Pasilla chile, pick the darker ones with a firm, wrinkle-free skin.	+ If you're looking to buy fresh "Pasilla" chiles in Davis, you can likely find them at ["Farmers Market"] and any of the many ["grocery stores"] and ["ethnic markets"]. They look like elongated green Bell Peppers and are about a third as spicy as red Tabasco Sauce (1000-1500 [wiki:Wikipedia:Scoville_scale Scoville units] versus 2500-5000 SU for the sauce). When choosing a fresh "Pasilla" chile, pick the darker ones with a firm, wrinkle-free skin.
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- The dried Pasilla chiles are black and come in bags about the size of your head. Look in the foreign food sections of the pseudo-multicultural ["Albertsons"] or the ["North Davis"] ["Safeway"]. The flavor of the dried Pasilla is reminiscent of raisins and is often used as a paste or powder in Southwestern and Mexican recipes. To release the full flavor of these dried chiles, boil in water for about 10 minutes or until soft.	+ The dried "Pasilla" chiles are black and come in bags about the size of your head. Look in the foreign food sections of the pseudo-multicultural ["Albertsons"] or the ["North Davis"] ["Safeway"]. The flavor of the dried "Pasilla" is reminiscent of raisins and bell peppers, and they are often used as a paste or powder in Southwestern and Mexican recipes. To release the full flavor of these dried chiles, boil in water for about 10 minutes or until soft.
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- Here's a simple recipe you may want to try as an introduction to the Pasilla chile (feel free to experiment): - ==== Grilled & Stuffed Fresh Pasilla Chiles ====	+ Here's a simple recipe you may want to try as an introduction to the "Pasilla" chile (feel free to experiment): + ==== Grilled & Stuffed Fresh "Pasilla" Chiles ====
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- \|\|6\|\|\|\|<(>Fresh Pasilla chiles (or Poblanos)\|\|	+ \|\|6\|\|\|\|<(>Fresh "Pasilla" chiles (or Poblanos)\|\|

Pasilla Chile

TomNelson — 2006-08-14 21:46:29

CA has the wrong name for Pasillas - they should be called Poblanos

Differences for Pasilla Chile

Deletions are marked with - .	Additions are marked with +.
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	+ ''Note: In California, the Poblano chile is known as the Pasilla even though they are completely different variants. Keep this in mind as you read the following entry and when you go grocery shopping.[http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=P&tid=1744 (real) Poblano chili], [http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=C&tid=2323 (real) fresh Pasilla chile]'' +

Pasilla Chile

TomNelson — 2006-08-12 23:04:01

Time for a picture and tilde

Differences for Pasilla Chile

Deletions are marked with - .	Additions are marked with +.
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	+ [[Image(pasilla.jpg, right, 300, thumbnail, "Fresh and dried Pasilla chiles")]]
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- If you're looking to buy fresh Pasilla chiles in Davis, you can likely find the fresh version at ["Farmers Market"] and any of the many ["grocery stores"] and ["ethnic markets"]. They look like elongated green Bell Peppers and are nearly half as spicy as Jalapenos (1000-4000 [wiki:Wikipedia:Scoville_scale Scoville units] versus 2500-8000 SU for the jalapeno). When choosing a fresh Pasilla chile, pick the darker ones with a firm, wrinkle-free skin.	+ If you're looking to buy fresh Pasilla chiles in Davis, you can likely find the fresh version at ["Farmers Market"] and any of the many ["grocery stores"] and ["ethnic markets"]. They look like elongated green Bell Peppers and are nearly half as spicy as Jalapeños (1000-4000 [wiki:Wikipedia:Scoville_scale Scoville units] versus 2500-8000 SU for the Jalapeño). When choosing a fresh Pasilla chile, pick the darker ones with a firm, wrinkle-free skin.
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- Here's a simple recipe you may want to try as an introduction to the Pasilla chile (feel free to experiment with): - ==== Grilled Stuffed Fresh Pasilla Chiles ====	+ Here's a simple recipe you may want to try as an introduction to the Pasilla chile (feel free to experiment): + ==== Grilled & Stuffed Fresh Pasilla Chiles ====

Pasilla Chile

TomNelson — 2006-08-12 22:45:35

Upload of image pasilla.jpg.

Pasilla Chile

TomNelson — 2006-08-12 22:30:47

Locations, more info, intro recipe

Differences for Pasilla Chile

Deletions are marked with - .	Additions are marked with +.
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- According to ["TomNelson"], the Pasilla chili is also known as Chile Negro and is the dried version of the Chilaca chili. Davisites might enjoy cooking with this chile if they're bored of the more popular traditional Bell Peppers that are available at all ["Grocery Stores"].	+ The Pasilla chile is also known as Chile Negro and is the dried version of the Chilaca chile (technically, although the fresh version is often called a "Pasilla" as well). Davisites might enjoy cooking with this chile if they're bored of the more popular traditional Bell Peppers that are available at all ["grocery stores"]. They're also excellent substitutions for Poblano and Ancho chiles (which are dried Poblanos).
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- If you're looking to buy pasilla chiles in Davis, you can likely find the dried version in any of the many ["Grocery Stores"]. The dried pasilla chiles are black and come in bags about the size of your head. Look in the foreign food sections of the pseudo-multicultural ["Safeway"] or ["Albertsons"].	+ If you're looking to buy fresh Pasilla chiles in Davis, you can likely find the fresh version at ["Farmers Market"] and any of the many ["grocery stores"] and ["ethnic markets"]. They look like elongated green Bell Peppers and are nearly half as spicy as Jalapenos (1000-4000 [wiki:Wikipedia:Scoville_scale Scoville units] versus 2500-8000 SU for the jalapeno). When choosing a fresh Pasilla chile, pick the darker ones with a firm, wrinkle-free skin.
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- Finding fresh pasilla chiles can be more difficult. The two closest distributors are ["Food 4 Less"] and the ["Farmers Market"]. If you're already in ["Sacramento"], you can try ["SF Market"].	+ The dried Pasilla chiles are black and come in bags about the size of your head. Look in the foreign food sections of the pseudo-multicultural ["Albertsons"] or the ["North Davis"] ["Safeway"]. The flavor of the dried Pasilla is reminiscent of raisins and is often used as a paste or powder in Southwestern and Mexican recipes. To release the full flavor of these dried chiles, boil in water for about 10 minutes or until soft. + + Here's a simple recipe you may want to try as an introduction to the Pasilla chile (feel free to experiment with): + ==== Grilled Stuffed Fresh Pasilla Chiles ==== + ===== Ingredients: ===== + \|\|6\|\|\|\|<(>Fresh Pasilla chiles (or Poblanos)\|\| + \|\|1 cup\|\|\|\|<(>grated Monterey Jack cheese\|\| + \|\|1 cup\|\|\|\|<(>grated cheddar cheese\|\| + \|\|1/2 cup\|\|\|\|<(>grated white cheddar cheese\|\| + \|\|1/2 cup\|\|\|\|<(>grated Parmesan cheese\|\| + \|\|<colspan=2>Your favorite salsa, to taste\|\| + + ===== Directions: ===== + Prepare the chiles by cutting all the way around the stem so that you can remove the stem and seed base in 1 piece. Keeping the stem and top intact, trim off any seeds and membranes, and remove any seeds left behind in the chiles. Blanch the chiles for 2 minutes in lightly salted boiling water. Remove the chiles, refresh in ice water, and drain. + + Combine the grated cheeses in a bowl and mix well. Stuff each chile with about 1/2 cup of the cheese mixture. Do not overstuff or pack the cheese in too densely. Replace the stem and top of the chile. + + Cook on a grill over a medium fire, turning frequently until the cheeses are melted and the chiles are hot all the way through. + + Serve on a bed of your favorite salsa. Enjoy!

Pasilla Chile

MichaelGiardina — 2006-08-11 08:04:29

Differences for Pasilla Chile

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- Describe Pasilla Chile here. -

Pasilla Chile

MichaelGiardina — 2006-08-11 08:04:20

Differences for Pasilla Chile

Deletions are marked with - .	Additions are marked with +.
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	+ Describe Pasilla Chile here. + + According to ["TomNelson"], the Pasilla chili is also known as Chile Negro and is the dried version of the Chilaca chili. Davisites might enjoy cooking with this chile if they're bored of the more popular traditional Bell Peppers that are available at all ["Grocery Stores"]. + + If you're looking to buy pasilla chiles in Davis, you can likely find the dried version in any of the many ["Grocery Stores"]. The dried pasilla chiles are black and come in bags about the size of your head. Look in the foreign food sections of the pseudo-multicultural ["Safeway"] or ["Albertsons"]. + + Finding fresh pasilla chiles can be more difficult. The two closest distributors are ["Food 4 Less"] and the ["Farmers Market"]. If you're already in ["Sacramento"], you can try ["SF Market"].