Dried Pasilla Chiles
The Pasilla Chile is one of a kind! Named for its dark wrinkled skin and raisin-like flavor (“pasilla” actually means “little raisin”), the Pasilla Chile is chocolatey, sweet, and pungent. Weighing in at 1,000-3,999 Scoville units, the Pasilla Chile has just enough heat to accentuate the flavors in your favorite molé recipe or enchilada sauce.
Rinse chiles in plenty of cold water, draining well and letting them air dry. Wash hands thoroughly after handling and avoid eye contact!
Toast chiles–whole or in strips—in a medium skillet for 15-30 seconds on each side. When you get a nice roasted pepper aroma and start to see some darkening, your chiles are toasted and ready to be ground!
Pour hot water over dried chiles and steep for up to half an hour or until soft and supple. Steeping times will vary by chile variety and size. On average, one half ounce of dried chiles reconstitutes into two ounces of hydrated chiles.
To keep dried chiles fresh, store them in an airtight container in the pantry, or for longer lasting shelf-life, in the freezer.