Chilaca Pepper Sauce

This year I grew Chilaca/Pasilla chile peppers for the first time. The Chilaca is a long slim dark green pepper that turns dark brown when ripe. The dried Chilaca is known as Pasilla Bajio (little raisin), or simply Pasilla. The much wider, thicker walled Poblano chile is sometimes incorrectly labeled as Pasilla. The Poblano pepper when dried is known as an Ancho chile. While both the Ancho and Pasilla are frequently used together to make molé sauce they are completely different varieties of peppers.

Chilaca peppers

Chilaca peppers

Chilaca peppers

 

Having never experienced fresh Chilaca chiles, I decided to feature them in a sauce.

I charred the peppers with a torch, put them in a paper bag to sweat, rinsed off the charred skin and removed the seeds and stems. The peppers were then ground together with roasted onion and garlic, roasted pumpkin seeds, a small squeeze of lime juice and water.

Chilaca peppers

Chilaca peppers

Chilaca peppers

Chilaca peppers

Chilaca peppers

 

Faye was away at a business meeting so I indulged my tastes by making a crispy black bean burrito with which to enjoy the Chilaca chile sauce.

I spread a tortilla with refried black beans, spread a little homegrown tomato sauce and sprinkled oregano, cumin powder and chili powder on top.

Chilaca peppers

 

30 seconds in the microwave heated the beans and softened the tortilla so it could be folded and rolled into a burrito.

Chilaca peppers

 

The burrito was toasted on 4 sides in a skillet with a light spray of olive oil.

Chilaca peppers

Chilaca peppers

 

The sauce had a mild flavor and a moderate heat level that didn’t overwhelm the senses. It went well with the black bean burrito.

Chilaca peppers

Chilaca peppers

 

The Chilaca chile pepper sauce was also enjoyed with sweet potatoes and again with eggs.

Chilaca peppers

Chilaca peppers



 


5 thoughts on “Chilaca Pepper Sauce

  1. I LOVE chiles and had never heard of the Chilaca. But I’ve seen it and think I’ve even cooked with it… Your sauce looks – and sounds – fabulous, and I love how you demonstrate its versatility in your discussion of what else you had it with that week. Keep up the kitchen inspiration!

    Liked by 1 person

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