In this post my exploration of the nuances of the Chilaca/Pasilla pepper continues. After removing stems and seeds I roasted a bunch of them in the oven under the broiler.
The roasted peppers were blended into a paste using a minimal amount of water. The jar of concentrated paste should be enough for a few different projects.
In anticipation of making a Chilaca flavored rice dish I had sprouted some tiny, light brown colored beans called moth or matki dal. They are also known as lady finger peas in the Southern U.S.
After a day and a half the sprouts were ready. Separating the hulls from the sprouts is a seemingly never ending chore, and not really even necessary other than for esthetics, so at the point I grew weary I declared the job well enough done.
Onions, garlic, ripe jalapeños and a dollop of ginger paste were sautéed with olive oil and kosher salt.
As the onions and peppers began to soften, rice and sprouted moth beans were mixed in. I used Uncle Bens Converted Rice.
I then mixed several dollops of the Chilaca chile paste with enough water to equal the amount of liquid needed to cook the rice. This slurry of pepper paste and water was mixed in with the rest of the ingredients in the pan and simmered under a lid until the liquid was absorbed and the rice was tender.
Chilaca peppers are mostly mild and the red jalapeños I used were also quite mild, so the rice dish wasn’t overly spicy.
Accompanying the rice on the plate was satay sauce with potatoes and spinach.