When it comes to adding bold flavors to your cooking, few ingredients can match the heat and depth of the Pasilla pepper. These mild to hot peppers are a staple in many Mexican dishes, and their rich, slightly sweet flavor pairs well with everything from savory meats to tangy cheeses. In this article, we’ll explore 18 delicious recipes that showcase the versatility of the Pasilla pepper. From hearty stews and soups to spicy sauces and marinades, these ideas will add a boost of flavor to your meals.
Whether you’re a fan of classic Mexican dishes or looking for new ways to spice up your cooking routine, the Pasilla pepper is an excellent addition to any kitchen. With its rich, smoky flavor and moderate level of heat, it’s easy to incorporate into a wide range of recipes. In the following pages, we’ll dive deeper into 18 mouth-watering recipes that feature the star of the show: the Pasilla pepper.
Pasilla Pepper and Black Bean Enchiladas
These rich and flavorful enchiladas combine the deep, slightly sweet heat of pasilla peppers with the comforting warmth of black beans. A perfect blend of spices and bold flavors, these enchiladas are sure to become a staple in your culinary repertoire.
Ingredients:
– 4 large tortillas
– 1/2 cup cooked black beans
– 1/4 cup roasted pasilla pepper, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add onion and cook until softened, about 3 minutes.
3. Add garlic, cumin, and smoked paprika; cook for an additional minute.
4. In a separate pan, warm tortillas over medium heat.
5. Assemble enchiladas by filling each tortilla with black beans, pasilla pepper, and onion mixture. Roll up and place seam-side down in a baking dish.
6. Pour enchilada sauce over the top and bake for 20-25 minutes or until hot and bubbly.
7. Serve with shredded cheese, if desired.
Cooking Time: 30-35 minutes
Roasted Pasilla Pepper Salsa
Roasted Pasilla Pepper Salsa Recipe
Summary: This sweet and smoky salsa is made with roasted pasilla peppers, onions, garlic, and a hint of lime juice. Perfect for topping tacos, grilled meats, or veggies.
Ingredients:
– 4-6 pasilla peppers
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the pasilla peppers on a baking sheet and roast for 30-40 minutes, or until the skin is blistered and charred.
3. Remove from heat and let cool. Peel off the skin, discarding it, and chop the flesh into small pieces.
4. In a large skillet, sauté the chopped onion and minced garlic in olive oil over medium-high heat until softened.
5. Add the roasted pasilla pepper mixture to the skillet and stir to combine.
6. Season with lime juice, salt, and black pepper.
7. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Pasilla Pepper Chicken Mole
Experience the bold flavors of Mexico with this authentic Pasilla pepper chicken mole recipe. This complex and aromatic sauce is made with a blend of spices, nuts, and dark chocolate, perfect for serving over grilled or roasted chicken.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 ancho chilies, stemmed and seeded
– 2 pasilla chilies, stemmed and seeded
– 1/4 cup almonds
– 1/4 cup raisins
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– 2 tbsp all-purpose flour
– 1 tsp ground cinnamon
– 1/2 tsp ground cumin
– Salt, to taste
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1/4 cup chicken broth
Instructions:
1. Roast the chilies over an open flame or in a preheated oven at 400°F (200°C) until fragrant and slightly charred.
2. Blend roasted chilies with almonds, raisins, chocolate chips, flour, cinnamon, cumin, and salt.
3. Heat oil in a pan over medium heat. Add garlic and cook for 1 minute.
4. Add the mole mixture to the pan and cook for 5 minutes, stirring constantly.
5. Add chicken broth and simmer for an additional 5-7 minutes or until thickened.
Cooking Time: 20-25 minutes
Creamy Pasilla Pepper Soup
This rich and creamy soup is a perfect way to warm up on a chilly day. The smoky flavor of the pasilla peppers pairs beautifully with the subtle sweetness of the onions, creating a deliciously comforting bowl.
Ingredients:
– 2 large pasilla peppers, roasted and chopped
– 1 medium onion, chopped
– 4 cups vegetable or chicken broth
– 1 cup heavy cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the roasted pasilla peppers, broth, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
4. Stir in the heavy cream and adjust seasoning as needed.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-40 minutes
Pasilla Pepper and Cheese Stuffed Poblano
Elevate your meal with this flavorful twist on traditional stuffed peppers. The combination of roasted pasilla peppers, melted cheese, and savory filling creates a dish that’s both comforting and exciting.
Ingredients:
– 4 large poblano peppers
– 2 pasilla peppers, roasted (see note)
– 1 cup shredded Monterey Jack cheese
– 1/2 cup cooked rice
– 1/2 cup black beans, cooked and mashed
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the poblanos and remove seeds and membranes.
3. In a bowl, mix together roasted pasilla peppers, cheese, rice, black beans, and cilantro.
4. Stuff each poblano with the filling mixture, leaving space at the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Grilled Pasilla Pepper Tacos
Elevate your taco game with these smoky and flavorful grilled pasilla pepper tacos! This recipe combines the rich, slightly sweet flavor of roasted pasillas with savory meats and crunchy toppings.
Ingredients:
– 4 pasilla peppers
– 1 pound ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1/2 medium onion, diced
– 1 clove garlic, minced
– 1 packet taco seasoning
– 8 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, cilantro
Instructions:
1. Preheat grill to medium-high heat.
2. Roast pasilla peppers by placing them directly on the grill for 5-7 minutes per side, or until charred and blistered.
3. In a large skillet, cook ground beef (or alternative protein) over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add diced onion and minced garlic to the skillet and cook until the onion is translucent.
5. Season with taco seasoning and stir to combine.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by placing grilled pasilla pepper strips, cooked meat mixture, and desired toppings onto each tortilla.
Cooking Time: 15-20 minutes
Pasilla Pepper Infused Olive Oil
Elevate your cooking with this flavorful and aromatic olive oil infused with the rich flavor of pasilla peppers.
Ingredients:
– 1/2 cup good-quality extra virgin olive oil
– 4-6 dried pasilla peppers, stemmed and seeded
– 1 tablespoon salt
Instructions:
1. Preheat the oven to 200°F (90°C).
2. Place the dried pasilla peppers in a single layer on a baking sheet.
3. Bake for 10-15 minutes or until fragrant and slightly puffed.
4. Remove from the oven and let cool completely.
5. In a clean glass jar, combine the cooled pasilla peppers and olive oil.
6. Add salt and stir to combine.
7. Store in a cool, dark place for at least 2 weeks to allow flavors to meld.
8. Strain the oil through a cheesecloth or fine-mesh sieve into another container before using.
Cooking Time: None
Tips:
– Adjust the amount of pasilla peppers to your desired level of heat and flavor.
– Use this infused olive oil in cooking, as a finishing touch for dishes like pasta, pizza, or risotto, or as a dip for bread.
Pasilla Pepper and Corn Chowder
This vibrant chowder combines the smoky sweetness of roasted pasilla peppers with the natural creaminess of corn, creating a delightful and comforting soup perfect for any occasion.
Ingredients:
– 2 large pasilla peppers
– 1 tablespoon olive oil
– 1 small onion, chopped
– 3 cups frozen corn kernels
– 2 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the pasilla peppers for 30-40 minutes, or until charred and blistered.
2. Remove skin, seeds, and membranes from the roasted peppers. Chop into small pieces.
3. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
4. Add corn kernels, chicken broth, and roasted pepper pieces to the pot. Bring to a simmer.
5. Reduce heat to low and add heavy cream or half-and-half. Stir until heated through. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Pasilla Pepper Beef Stew
This hearty stew combines tender beef, rich pasilla peppers, and a blend of aromatic spices to create a comforting and flavorful dish perfect for any occasion. With its deep red color and slightly sweet flavor, this stew is sure to become a new favorite.
Ingredients:
– 1 lb beef chuck or brisket, cut into 2-inch cubes
– 2 pasilla peppers, seeded and chopped
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup beef broth
– 1 cup red wine (optional)
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned, about 5 minutes.
2. Add the onions, garlic, cumin, smoked paprika, salt, and pepper. Cook until the vegetables are softened, about 5 minutes.
3. Add the pasilla peppers, beef broth, and red wine (if using). Bring to a boil, then reduce heat to low and simmer for 2 hours or until the beef is tender.
4. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 2 hours
Pasilla Pepper Chocolate Truffles
Elevate your truffle game with the unique combination of pasilla pepper and dark chocolate. These bite-sized treats will delight your taste buds with their velvety smooth texture and subtle heat.
Ingredients:
– 1 cup (200g) dark chocolate chips (at least 70% cocoa)
– 2 tablespoons (30g) unsalted butter
– 1/4 cup (60g) pasilla pepper puree or 2-3 dried pasilla peppers, rehydrated and finely chopped
– 1 tablespoon (15g) heavy cream
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
2. In a small bowl, whisk together the butter and pasilla pepper puree until smooth.
3. Fold the butter mixture into the melted chocolate until well combined.
4. Stir in the heavy cream and vanilla extract.
5. Cover the mixture and refrigerate for at least 30 minutes to allow it to set.
6. Roll the mixture into small balls, about 1 inch (2.5 cm) in diameter. Dust with confectioners’ sugar.
Cooking Time: None, as this is a no-bake recipe.
Pasilla Pepper and Avocado Salad
Elevate your snack game with this creamy and spicy salad, featuring roasted pasilla peppers and ripe avocados. A perfect combination of textures and flavors that will leave you wanting more.
Ingredients:
– 2 pasilla peppers
– 1 ripe avocado, diced
– 1/2 red onion, thinly sliced
– 1/4 cup fresh cilantro leaves
– Juice of 1 lime
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C). Roast the pasilla peppers for 30-40 minutes, or until charred and slightly softened.
2. Peel the roasted peppers and chop them into strips.
3. In a large bowl, combine the diced avocado, red onion, cilantro leaves, and lime juice.
4. Add the chopped pasilla peppers to the bowl and toss gently to combine.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 40 minutes
Pasilla Pepper Marinated Pork Chops
Experience the bold flavors of Mexico with this simple yet flavorful recipe that combines tender pork chops with the rich, slightly sweet taste of pasilla peppers.
Ingredients:
– 4 pork chops (1-1.5 inches thick)
– 2 pasilla peppers, stemmed and seeded
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a blender or food processor, combine pasilla peppers, olive oil, garlic, lime juice, and cumin. Blend until smooth.
3. Place pork chops in a shallow dish. Pour marinade over the top and coat evenly. Let marinate for at least 30 minutes or up to 2 hours.
4. Remove pork chops from marinade, letting any excess liquid drip off. Grill for 5-7 minutes per side, or until cooked through.
5. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 15-20 minutes
Pasilla Pepper and Lentil Curry
This vegan-friendly curry is a flavorful and nutritious meal option that combines the richness of red lentils with the subtle heat of pasilla peppers. Perfect for a cozy night in or as a packed lunch.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 pasilla peppers, roasted and chopped
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Optional: your choice of spices or herbs for added flavor
Instructions:
1. In a medium saucepan, combine lentils and water/broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
2. In a large skillet, sauté onion and garlic until softened.
3. Add roasted pasilla peppers, cumin, coriander, turmeric, and salt. Cook for an additional 5 minutes.
4. Stir in cooked lentils and adjust seasoning as needed.
5. Serve hot, garnished with your choice of fresh herbs or spices.
Cooking Time: Approximately 30-40 minutes.
Smoky Pasilla Pepper Hummus
Elevate your snack game with this smoky and savory twist on classic hummus, featuring the deep flavor of pasilla peppers.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup roasted pasilla peppers, peeled and chopped
– 1/4 cup tahini
– 1/2 cup lemon juice
– 1 clove garlic, minced
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a blender or food processor, combine chickpeas, pasilla peppers, tahini, lemon juice, garlic, smoked paprika, salt, and pepper.
2. Blend on high speed until smooth, stopping to scrape down the sides of the bowl as needed.
3. With the blender or food processor running, slowly pour in olive oil through the top.
4. Continue blending until well combined and creamy.
5. Serve with pita chips, vegetables, or crackers.
Cooking Time: 10 minutes
Pasilla Pepper and Shrimp Ceviche
Experience the harmonious blend of spices and seafood with this vibrant ceviche recipe, featuring tender shrimp and the subtle heat of pasilla peppers.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe pasilla peppers, seeded and chopped
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– Salt to taste
– Optional: 1 jalapeño pepper, seeded and finely chopped (for added heat)
Instructions:
1. In a large bowl, combine shrimp, pasilla peppers, lime juice, red onion, and cilantro.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Just before serving, season with salt to taste.
4. If desired, add chopped jalapeño pepper for an extra kick.
Cooking Time: None needed! This refreshing ceviche is ready in under 30 minutes.
Pasilla Pepper Glazed Salmon
This recipe brings together the sweet and smoky flavors of pasilla peppers with the richness of salmon, creating a dish that’s both flavorful and visually stunning. Perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup pasilla pepper glaze (see below)
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tsp garlic powder
– Salt and pepper to taste
Pasilla Pepper Glaze:
– 2 dried pasilla peppers, rehydrated and chopped
– 1/4 cup brown sugar
– 2 tbsp apple cider vinegar
– 1 tsp smoked paprika
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, soy sauce, garlic powder, salt, and pepper.
3. Place salmon fillets on a baking sheet lined with parchment paper.
4. Brush the honey-soy glaze evenly over each fillet, leaving a 1-inch border around edges.
5. Drizzle pasilla pepper glaze over the top of each fillet.
6. Bake for 12-15 minutes or until cooked through.
7. Serve immediately and enjoy!
Cooking Time: 12-15 minutes
Pasilla Pepper and Sweet Potato Hash
A flavorful twist on traditional hash, this recipe combines the rich sweetness of sweet potatoes with the smoky heat of pasilla peppers. Perfect as a side dish or used as a base for breakfast burritos or tacos.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 2 pasilla peppers, roasted and chopped
– 1/4 cup olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1 tablespoon lime juice, chopped fresh cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add roasted sweet potatoes, pasilla peppers, and salt to taste. Stir to combine.
5. Taste and adjust seasoning as needed. Garnish with lime juice and cilantro if desired.
Cooking Time: 25-30 minutes
Pasilla Pepper Infused Tequila Cocktail
Experience the bold flavors of Mexico with this unique cocktail featuring pasilla peppers and tequila. This spicy drink is perfect for adventurous palates looking to add some excitement to their social gatherings.
Ingredients:
– 2 oz tequila
– 1/2 oz lime juice
– 1/2 oz agave syrup
– 1/4 oz pasilla pepper-infused simple syrup (see below)
– Salt, for rimming glass
– Lime wheel, for garnish
– Pasilla pepper slice or whole pepper, for garnish
Pasilla Pepper-Infused Simple Syrup:
– 1 cup water
– 1/2 cup granulated sugar
– 2 dried pasilla peppers, stemmed and seeded
Instructions:
1. Rim a highball glass with salt.
2. In a cocktail shaker, combine tequila, lime juice, agave syrup, and pasilla pepper-infused simple syrup.
3. Fill the shaker with ice and shake until chilled.
4. Strain into prepared glass.
5. Garnish with a lime wheel and pasilla pepper slice or whole pepper.
Cooking Time: 10-15 minutes (for making pasilla pepper-infused simple syrup)
Summary
Get ready to spice up your cooking with these 18 bold and flavorful recipes featuring pasilla peppers! From classic Mexican dishes like Pasilla Pepper and Black Bean Enchiladas, to innovative twists like Smoky Pasilla Pepper Hummus, there’s something for everyone. Discover how this mild yet rich pepper can add depth and complexity to everything from soups and stews to salads and desserts. Whether you’re looking for a spicy kick or just want to elevate your culinary game, these pasilla pepper recipes are sure to inspire.
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