Chili 101

Chile 101

So in terms of using different types of chiles, we have to understand that these bad boys give an intensity to many dishes and range from a very mild to scorching hot heat.  To be able to execute some of the dishes on this blog with authenticity you will need to access some of these chiles, but it is for the greater good.  Once you have them down you can begin to experiment.  Of course, some chiles really shine in certain dishes like the first chile I am going to cover, which is usually used in mole dishes. The Pasilla Chile, which is a fruity, earthy chile with a mild to medium heat 5 to 8 inches in length, in Spanish Pasilla means "little raisin" which gives you an idea what sort of fruity flavours you will be enjoying. The Pasilla chile in its fresh form is known as the Chilaca chile.  This chile is fantastic in almost any sauce.  I order the dried version of these through the Cool Chile Co. which also sells them in powdered form.