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Pasilla Chili Powder

Smoky & complex heirloom chili

$9.99
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Smoky, subtly sweet and complex, our heirloom Pasilla chili powder brings deep, raisiny richness with notes of dried fruit and cocoa to everything from mole and barbacoa to hearty stews and even mac ‘n’ cheese. Grown and sun-dried in the heart of Mexico by Don Jesús — one of the last traditional chili farmers in the region — these indigenous chilaca peppers are cultivated from saved seeds and dried low and slow for maximum flavor. Medium in heat and full of dimension, this is a kitchen-ready chili that adds warmth, depth and distinctive taste of Mexico to your cooking.

    Mexican Chili Trio:

    Highlights

    Origin:

    Guanajuato, Mexico

    Aliases:

    Dried chilaca pepper

    Process:

    Sun-dried & ground

    Heat index: Medium
    Tasting notes:

    Dried Cherries • Roast Beets • Chocolate Truffle

    Ingredients

    Pasilla chilis (capsium annum)

    Kosher
    non gmo clear
    non irradiated clear
    no preservatives clear
    Salt Free

    Cooking tips

    • 1 whole pasilla chili = 1 Tbsp powder
    • Stir into black mole, barbacoa or rich stews for smoky-sweet complexity.
    • Add to salad dressings, sauces or bean dishes for a touch of cocoa and dried fruit richness.
    • Sprinkle into mac and cheese or roasted root vegetables for gentle heat and dept

    Recipes

    Sourcing

    Partner Farmer Don Jesús in his heirloom chili field from Burlap & Barrel

    The idea started with chefs in our network who were frustrated by inconsistent heat, flavor, and quality in so-called Mexican chilis. When we looked into it, we found out why: no traceability, no real provenance and few farmers still growing them the traditional way.

    So we built a supply chain from scratch. Through NUUP, a Mexican ag NGO, we met Don Jesús, a farmer in Guanajuato growing chilis from saved seeds on shared communal land (the ejido system). We worked with him to convert to using only organic inputs, manage drought and pest challenges and process the chilis locally for quality and safety.

    With our help, Don Jesús became licensed to export his own chilis directly, cutting out middlemen and putting more income and agency in his hands. The whole process took years and tens of thousands in investment, but it paid off. We now have a product that’s nearly impossible to find elsewhere: traceable, single-origin chilis, grown and dried in Mexico.

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