Pasilla Chile Pepper
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A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown. It is mild to medium hot tasting with a rich spicy flavor that has a hint of fruit and bitter chocolate. Pasilla chiles are used in meat entrees, soups, stews, vegetable dishes, tamales, quesadillas and salsas. Pasilla chiles are named "chiles negros" when they are dried. In their dried form they are often used in mole sauces.
When handling chile peppers, be sure to wear protective kitchen gloves to prevent the chile's volatile oils from coming in contact with any open abrasions on the skin. Do not touch eyes or other sensitive areas when handling chile peppers. When finished handling, wash hands thoroughly with warm soapy water.
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Native to the Basque region of Spain, this variety of chile pepper is small in size and narrow in dimension.
A type of pepper, native to tropical areas of West Africa. Mildly flavored, this pepper grows in a range of 1 to 2 inches in length and contains seeds with a spicy, hot taste that is slightly bitter, providing flavored overtones of cardamom and ginger.
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A variety of chile, common in Peru, that grows downward to a length of 2 to 3 inches. As an immature chile it is green in color and becomes red as it matures.
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