Category: Chiles
Nopales con Chile y Queso
| May 3, 2013 | Posted by Vianney under Appetizers, Chiles, Holiday Bites, Mexican, Salsas & Dips |
Nopales con Chile y Queso One of the perks of social media is you meet… Read more
Guacamole
| April 25, 2013 | Posted by Vianney under Appetizers, Chiles, Mexican |
Guacamole My big sister hated avocados growing up, scowling at the simple site of them. … Read more
Guajillo Piloncillo Marinated Steak
| April 22, 2013 | Posted by Vianney under Chiles, Grilling, Mexican |
Guajillo Piloncillo Marinated Steak Mi carino loves to grill. So when Wal-Mart and Latina Mom… Read more
Jalapeno Cheddar Hushpuppies
| April 11, 2013 | Posted by Vianney under Appetizers, Chiles, Holiday Bites, Mexican |
Jalapeno Cheddar Hushpuppies What’s a big platter of freshly fried oyster without some hushpuppies? Um,… Read more
Salsa Verde con Tomatillo Milpero
| April 4, 2013 | Posted by Vianney under Appetizers, Chiles, Mexican, Salsas & Dips |
Salsa Verde con Tomatillo Milpero A new day a new salsa … I mean… Read more
Roasted Poblano Fajita Quesadilla
| April 2, 2013 | Posted by Vianney under Appetizers, Chiles, Dinners, Mexican |
Roasted Poblano Fajita Quesadilla I moved to San Antonio, Texas when I was 17yrs… Read more
Honey Chipotle Lime Shrimp
| March 27, 2013 | Posted by Vianney under Appetizers, Chiles, Dinners, Mexican |
Honey Chipotle Lime Shrimp Today’s recipe of the day is brought to you by… Read more
Salsa de Chile Chilaca
| March 25, 2013 | Posted by Vianney under Appetizers, Chiles, Salsas & Dips |
Salsa de Chile Chilaca I have been attending Sunday Mass with my Sister at her… Read more
Salsa de Chile Chilaca
I have been attending Sunday Mass with my Sister at her Home Parish since we moved back from Edinburg, Texas. After mass I head over to a small Mercado to pick up a few items for the week. Stocked up for the week I head over to their small produce selection. I always find somethng new. Yesterday I ran across these bright green Chilaca peppers and scooped up the few they had left. Hard to find chilaca peppers are popular in Guanajuato and often eaten as rajas or stuffed (chile rellano).
Bright green, long, flat and curvy these peppers are often confused with a New Mexican chile or poblano. As they ripen they become a rich deep brown chocolate color (like mole) and their flavor becomes a little meatier, stronger. When dried a chilaca becomes a pasilla pepper.
The deep brown color of this chile is termed “achocolatado” in Spanish, meaning “chocolate colored”.
The name Chilaca is derived from the Nahuatl acatl meaning “gray hair” or “old”, an appropriate description of this bent and wrinkled chile.
Pasilla (pronounced pah-SEE-yah; literally “little raisin”)
Ingredients
- 6 fresh chilacas
- 2 garlic cloves
- ½ medium onion
- 1 tsp oregano
- Salt
- Pepper
- Water
Instructions
- Place the chilacas, garlic and onion on a baking sheet.
- Place under broiler, until charred. 5 to 7 minutes.
- Be sure to watch the garlic, it will char quickly.
- Remove from broiler cover with dish towel and allow to steam for about 5 minutes.
- Remove charred skin, stem and seeds.
- Remove skin from garlic and onion.
- Place chilacas, garlic, onion and oregano into a molcajete or blender along with a splash of water.
- Puree until smooth.
- Season to taste with salt and pepper.
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