Pasilla Chili Flakes

Pasilla chilis are beloved for their sweetness and warm, rich heat. "Pasilla" means "little raisin" in Spanish, and the name refers to their rich, dark skins and earthy flavor. Purplish-brown on the outside and red on the inside when fresh, they dry up smoky-sweet, with notes of cocoa and cherries.

Our pasillas are grown by Fire Tongue Farms in the Central Valley, outside a town called Woodland. They are allowed to ripen to full maturity so they develop their full flavor profile, and the fruity-smoky taste comes about naturally during the dehydration process (they are not smoked). Milder than a Jalapeño, these are the perfect everyday chili flake. 

Pasillas are essential to many Mexican dishes. They are used in mole, enchilada sauce and salsas, and their nutty flavor is also welcome in stews, tomato sauces, chili, marinades for meat and mushrooms, and roasted vegetables. They are dried low and slow, and the flakes have all the fruitiness of a fresh red pepper. They are perfect as a garnish, too: simply sprinkle on anything that needs a little extra warmth.

• Origin: Santa Cruz, California
• Heat level: 1,000-4,000 Scoville units
• Process: Sun-dried & ground
• Ingredients: Capsicum annuum v. Pasilla
• Tasting notes: Sour Cherry • Dark Chocolate • Cozy Warmth

COOKING

• Make enchilada sauce or mole
• Sprinkle over a salad of corn, tomatoes and white onion
• Use in place of fresh pasilla or poblano peppers
• Pairs well with: Caramelized Onions, Porcelain Garlic, Red River Coriander

SOURCING

Ryan and Levon of Fire Tongue Farms specialize in growing chili peppers of all shapes and sizes, and they are dedicated to maintaining a healthy environment on and around their farmland, rotating between grazing sheep and growing peppers. You can taste the difference!

Their work builds healthy soil, prevents erosion, protects wildlife habitats and conserves water and other resources. Learn more at firetonguefarm.com