Sentences with word «chilaca»
Pasillas, or chile negros, are the medium - hot to hot dried chilaca pepper with a smoky, prune - like flavor and black, wrinkly skins.
epicurious.com
Pasilla or «little raisin» properly refers to the dried chilaca pepper.
Fresh, it is called chilaca (green chile).
In the fresh form, the pod is known as chilaca.
This is a dried chilaca chile.
In Mexico, another name for chilaca; in New Mexico, roasted and peeled New Mexican chiles that are sun - dried.
Pasilla is the dried version of the long and narrow chilaca pepper.
A true pasilla is long and thin and is the mature, dried chilaca pepper.
Fresh, it is called chilaca.
Chile Pasilla - MexiChef Pasilla Pepper Paste 1 lb - Discontinued by Manufacturer The Pasilla pepper is a dried chilaca pepper, some people call it Ancho as well.
The chilaca, when fresh, is also known as pasilla bajio, or as the chile negro or «Mexican negro» because, while it starts off dark green, it ends up dark brown.
The true pasilla is a dried chilaca — long and thin.
The chilaca pepper is the fresh chile of the pasilla peppers.
Ingredients: tomato puree (tomato paste, water), red bell peppers, tomatoes, yellow bell peppers, onion, garlic, cilantro, canola oil, guajillo chile peppers, sea salt, lime, juice (from concentrate), habanero peppers, chile de arbol peppers, chilaca peppers, black pepper