Chilaca

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Name Variations

 * chile chilaca
 * pasilla chile pepper

About Chilaca
Wikipedia Article About Chilaca on Wikipedia

The pasilla chile (pronounced pah-SEE-yah; literally "little raisin") or chile negro is the dried form of a variety of chile, named for its dark, wrinkled skin. In its fresh form, it is called the chilaca. It is a mild to medium-hot, rich-flavored chile. It is generally 6 to 8 inches (15 to 20 cm) long and 1 to 1.5 inches (2.5 to 4 cm) in diameter. The fresh narrow chilaca can measure up to 9 inches (22 cm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.

Pasillas are used especially in sauces. They are sold whole or powdered in Mexico and the United States.

Cooking Chilaca

 * Stir-frying Chilaca
 * Steaming Chilaca
 * Boiling Chilaca
 * Pan-Frying Chilaca
 * Roasting Chilaca
 * Stewing Chilaca

Chilaca Nutrition

 * Chilaca Nutrient Charts

Chilaca Recipes
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 * Chilaca Recipes
 * Chilaca Recipes by Cooking Method
 * Stir-fry Chilaca Recipes
 * Steamed Chilaca Recipes
 * Boiled Chilaca Recipes
 * Pan-fry Chilaca Recipes
 * Roasted Chilaca Recipes
 * Stewed Chilaca Recipes
 * Chilaca Recipes by Preparation Time
 * Chilaca Recipes by Cost
 * Chilaca Recipes by Dish Type
 * Chilaca Soup Recipes
 * Chilaca Salad Recipes
 * Chilaca Side Dish Recipes

Chilaca Related Recipes

 * Category Chilaca