When it comes to adding a depth of flavor and a kick of heat to your dishes, few ingredients can compare to the pasilla pepper. This mild to moderately hot pepper is a staple in Mexican cuisine, and for good reason. With its rich, slightly sweet flavor and moderate level of heat, pasillas are the perfect addition to a wide range of recipes.
From savory soups and stews to spicy sauces and marinades, pasilla peppers can add a bold, unforgettable flavor to any dish. And with their mild heat level, they’re accessible to even the most sensitive palates. Whether you’re looking for a new twist on classic dishes or inspiration for experimenting with international flavors, these 18 spicy pasilla pepper recipes are sure to get your taste buds firing.
Roasted Pasilla Pepper Salsa
Roasted Pasilla Pepper Salsa Recipe
Experience the rich flavors of Mexico with this vibrant and spicy roasted pasilla pepper salsa! This recipe is perfect for topping tacos, grilled meats, or veggies.
Ingredients:
– 4-6 pasilla peppers
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast pasilla peppers by placing them on a baking sheet lined with parchment paper. Drizzle with olive oil and roast for 15-20 minutes, or until charred.
3. Remove peppers from the oven and let cool. Peel off skin, remove seeds, and chop into small pieces.
4. In a bowl, combine roasted peppers, red onion, jalapeño pepper, lime juice, garlic, salt, and pepper.
5. Stir well to combine. Taste and adjust seasoning as needed.
6. Serve immediately, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Pasilla Pepper Chicken Enchiladas
This recipe combines tender chicken, rich pasilla peppers, and creamy cheese to create a mouthwatering enchilada dish that’s sure to please. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into strips
– 2 ancho or pasilla peppers, rehydrated and chopped
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese (or similar)
– 1/4 cup chopped fresh cilantro
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté chicken, onion, garlic, cumin, and paprika until cooked through.
3. Add chopped pasilla peppers and cook for an additional minute.
4. Brush tortillas with vegetable oil and warm on a dry skillet or in the microwave.
5. Assemble enchiladas by filling tortillas with chicken mixture and rolling up. Place seam-side down in a baking dish.
6. Top with shredded cheese and bake for 20-25 minutes, or until cheese is melted and bubbly.
7. Garnish with chopped cilantro and serve hot.
Cooking Time: 30-40 minutes
Grilled Pasilla Pepper and Corn Salad
Elevate your summer salad game with this sweet and smoky combination of grilled pasilla peppers, fresh corn, and tangy lime dressing. Perfect for a quick and easy dinner or as a side dish for your next outdoor gathering.
Ingredients:
– 2 large pasilla peppers
– 1 cup fresh corn kernels (from about 2 ears)
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– 1 tablespoon chopped cilantro
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of pasilla peppers with olive oil and season with salt and pepper. Grill for about 5-7 minutes per side, or until slightly charred and tender.
3. In a large bowl, combine grilled pasilla peppers, corn kernels, lime juice, and cilantro.
4. Toss to combine, then adjust seasoning as needed.
5. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Pasilla Pepper and Black Bean Soup
This hearty soup is a flavorful blend of roasted pasilla peppers, tender black beans, and aromatic spices. Perfect for a cozy night in or a warming meal on-the-go.
Ingredients:
– 2 large pasilla peppers
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the pasilla peppers for 30-40 minutes, or until charred.
2. Remove stems and seeds from roasted peppers; chop into large pieces.
3. In a large pot, sauté onion, garlic, and red bell pepper in a little oil until tender.
4. Add cumin, smoked paprika, and cayenne pepper; cook 1 minute.
5. Add black beans, vegetable broth, and roasted pasilla peppers to the pot. Season with salt and pepper.
6. Simmer for 20-25 minutes or until flavors have melded together.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Pasilla Pepper Tacos with Chipotle Lime Crema
Elevate your taco game with the rich, slightly sweet flavor of pasilla peppers and the bold zing of chipotle lime crema.
Ingredients:
– 4 pasilla peppers, roasted and chopped
– 1 lb ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1/2 medium onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Chipotle Lime Crema (recipe below)
Chipotle Lime Crema:
– 1 cup sour cream
– 1/4 cup mayonnaise
– 2 chipotle peppers in adobo sauce, minced
– 1 tsp lime juice
– Salt and pepper, to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cook ground beef until browned, breaking into small pieces as it cooks.
3. Add onion, garlic, cumin, salt, and pepper; cook until onion is translucent.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with pasilla peppers, beef mixture, and chipotle lime crema.
Cooking Time: 15 minutes
Stuffed Pasilla Peppers with Ground Turkey
This recipe combines the rich flavors of pasilla peppers with the savory goodness of ground turkey, creating a delicious and nutritious meal. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large pasilla peppers
– 1 lb ground turkey
– 1/2 cup cooked rice
– 1/2 cup black beans, cooked
– 1/4 cup chopped fresh cilantro
– 1 tsp cumin
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the pasilla peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook ground turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add cooked rice, black beans, cumin, salt, and pepper to the skillet. Stir until combined.
5. Stuff each pasilla pepper with the turkey mixture, filling to the top.
6. Cover baking dish with aluminum foil and bake for 25 minutes.
7. Remove foil and bake an additional 10-15 minutes, or until peppers are tender.
8. Top with shredded cheese (if using) and serve hot.
Cooking Time: 35-40 minutes
Pasilla Pepper Adobo Sauce
This rich and smoky sauce is a staple of Mexican cuisine, perfect for marinating meats or adding depth to dishes like tacos, grilled meats, and vegetables. With its complex flavor profile and vibrant red color, this pasilla pepper adobo sauce is sure to elevate your cooking.
Ingredients:
– 2 cups dried pasilla peppers, stemmed and seeded
– 1/4 cup olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vinegar (apple cider or white wine)
Instructions:
1. Rehydrate pasilla peppers by soaking them in hot water for at least 30 minutes.
2. Drain and chop the rehydrated peppers into small pieces.
3. In a blender or food processor, combine chopped peppers, olive oil, onion, garlic, cumin, smoked paprika (if using), salt, and black pepper. Blend until smooth.
4. Transfer the mixture to a saucepan and add vinegar. Bring to a simmer over medium heat.
5. Reduce heat to low and let the sauce cook for 10-15 minutes or until it reaches your desired consistency.
Cooking Time: 15-20 minutes
Pasilla Pepper and Cheese Quesadillas
Elevate your snack game with these flavorful quesadillas, featuring the rich, slightly sweet flavor of pasilla peppers. This recipe is perfect for a quick and easy meal or as an appetizer for your next gathering.
Ingredients:
– 4 large tortillas
– 2 pasilla peppers, roasted and chopped
– 1 cup shredded Monterey Jack cheese (or other mild cheese)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. Place a tortilla in the skillet and sprinkle one-fourth of the cheese on half of the tortilla.
3. Add one-fourth of the roasted pasilla peppers on top of the cheese.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes, until the tortilla is lightly browned and the cheese is melted.
6. Flip and cook for an additional 2-3 minutes, until the other side is also lightly browned.
7. Repeat with remaining ingredients.
Cooking Time: 8-10 minutes total
Pasilla Pepper Infused Olive Oil
Elevate your cooking with this aromatic infused olive oil, perfect for adding depth and smokiness to your favorite dishes. This recipe combines the rich flavor of pasilla peppers with the smoothness of olive oil.
Ingredients:
– 1/2 cup high-quality olive oil
– 4-6 dried pasilla peppers, stemmed and seeded
– 1 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Place the dried pasilla peppers in a single layer on a baking sheet.
3. Roast the peppers for 10-15 minutes, or until fragrant and slightly puffed.
4. Remove the peppers from the oven and let them cool completely.
5. Once cooled, place the roasted peppers in a clean glass jar with the olive oil and salt. Stir gently to combine.
6. Store the infused oil at room temperature for up to 2 weeks.
Cooking Time: None, as this is an infused oil recipe.
Pasilla Pepper and Sweet Potato Hash
A sweet and smoky twist on traditional hash, this recipe combines the natural sweetness of sweet potatoes with the bold flavor of pasilla peppers. Perfect for a weekend brunch or as a side dish for your next dinner party.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 4-6 pasilla peppers, roasted and chopped
– 1/4 cup olive oil
– Salt and pepper to taste
– Optional: 2 cloves garlic, minced; 1 tablespoon fresh cilantro, chopped
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 chopped pasilla peppers and cook for 5 minutes or until slightly caramelized.
4. Combine roasted sweet potatoes with pasilla peppers in the skillet. Stir to combine.
5. Taste and adjust seasoning as needed. If desired, add garlic and cilantro during the last minute of cooking.
Cooking Time: 30-40 minutes
Pasilla Pepper and Avocado Toast
This recipe combines the creamy richness of avocado with the subtle smokiness of roasted pasilla peppers, all on toasted bread for a deliciously unique snack or light meal.
Ingredients:
– 2 ripe avocados
– 2 pasilla peppers
– 1 baguette, sliced into 1/2-inch thick rounds
– Salt and pepper to taste
– Optional: red pepper flakes for added heat
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the pasilla peppers by placing them on a baking sheet and baking for 20-25 minutes, or until their skin is charred and blistered.
3. Remove the peppers from the oven and let them cool. Once cool enough to handle, peel off the skin, remove seeds, and chop into strips.
4. Toast the baguette slices by placing them on a baking sheet and baking for 5-7 minutes, or until lightly toasted.
5. Mash the avocados in a bowl with a fork until mostly smooth.
6. Spread the mashed avocado on the toasted bread rounds.
7. Top with roasted pasilla pepper strips and sprinkle with salt, pepper, and optional red pepper flakes (if using).
Cooking Time: 25-30 minutes
Pasilla Pepper Shrimp Skewers
These flavorful shrimp skewers are infused with the rich, slightly sweet flavor of pasilla peppers, perfect for adding a spicy twist to your next BBQ or dinner party.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 pasilla peppers, roasted and chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, cumin, salt, and pepper.
3. Add the shrimp and marinate for at least 30 minutes.
4. Thread shrimp onto skewers, leaving a small space between each piece.
5. Brush pasilla peppers on top of the shrimp.
6. Grill skewers for 8-10 minutes per side, or until shrimp are pink and cooked through.
7. Serve immediately with lime wedges.
Cooking Time: 16-20 minutes
Pasilla Pepper and Chorizo Rice Bowl
Experience the bold flavors of Mexico with this spicy rice bowl recipe, featuring roasted pasilla peppers and chorizo sausage. This dish is perfect for a quick weeknight meal or as a flavorful lunch option.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 pasilla pepper, roasted and sliced
– 1 chorizo sausage, sliced
– Salt and pepper to taste
– Optional: chopped cilantro, lime wedges, and sour cream for garnish
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add sliced chorizo sausage and cook until browned, breaking up with a spoon as needed.
5. Stir in roasted pasilla pepper slices and cooked rice. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro, lime wedges, and sour cream if desired.
Cooking Time: 25-30 minutes
Pasilla Pepper Chocolate Mole
Experience the bold flavors of Oaxaca, Mexico with this decadent Pasilla pepper chocolate mole recipe. This rich and complex sauce is perfect for coating chicken, pork, or vegetables.
Ingredients:
– 2 ancho chilies, stemmed and seeded
– 1 pasilla chili, stemmed and seeded
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– 1/4 cup unsalted butter
– 2 cloves garlic, minced
– 1 tablespoon ground cinnamon
– 1 teaspoon ground cumin
– 1/2 teaspoon ground anise
– Salt and pepper to taste
– 2 cups chicken or vegetable broth
Instructions:
1. Roast the ancho and pasilla peppers in a preheated oven at 400°F (200°C) for 15-20 minutes, or until fragrant.
2. Remove from heat and let cool.
3. Blend roasted peppers, chocolate chips, butter, garlic, cinnamon, cumin, anise, salt, and pepper in a blender or food processor.
4. Add broth and blend until smooth.
5. Simmer over low heat for 10-15 minutes to thicken the mole.
Cooking Time: 30-40 minutes
Pasilla Pepper and Pulled Pork Sliders
Elevate your slider game with the bold combination of tender pulled pork, roasted pasilla peppers, and tangy slaw. This flavorful fusion will be a hit at any gathering.
Ingredients:
– 1 pound pulled pork
– 2 pasilla peppers, roasted and chopped
– 4 hamburger buns
– 2 tablespoons BBQ sauce
– 1/4 cup coleslaw mix (red cabbage, carrots, etc.)
– 2 tablespoons mayonnaise
– Salt and pepper to taste
– Optional: cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Place pulled pork on the grill and cook for 5-7 minutes, until caramelized.
3. Meanwhile, toast hamburger buns on the grill.
4. Assemble sliders by spreading a spoonful of BBQ sauce on each bun, followed by pulled pork, chopped pasilla peppers, coleslaw mix, and a dollop of mayonnaise.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Pasilla Pepper Beef Stew
This hearty stew is a flavorful twist on traditional beef stews, incorporating the rich and slightly sweet flavor of pasilla peppers. Perfect for a chilly evening or a special occasion.
Ingredients:
– 2 pounds beef chuck, cut into 1-inch cubes
– 2 large pasilla peppers, roasted and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup red wine
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add beef and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Add pasilla peppers, broth, wine, tomato paste, oregano, salt, and pepper. Stir to combine.
5. Return beef to the pot and bring to a boil.
6. Reduce heat to low and simmer, covered, for 2-1/2 hours or until beef is tender.
7. Serve hot, garnished with cilantro if desired.
Cooking Time: 2-1/2 hours
Pasilla Pepper and Goat Cheese Stuffed Mushrooms
Elevate your appetizer game with this flavorful and visually appealing recipe that combines the earthy taste of mushrooms, creamy goat cheese, and the subtle heat of Pasilla peppers.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup goat cheese, crumbled
– 2 Pasilla peppers, roasted and chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together goat cheese, roasted Pasilla peppers, salt, and pepper.
3. Wipe mushroom caps clean with a damp cloth and fill each cap with the goat cheese mixture.
4. Drizzle olive oil over the mushrooms and sprinkle with chopped parsley if desired.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is lightly browned.
Cooking Time: 15-20 minutes
Pasilla Pepper Marinated Grilled Steak
Elevate your grilled steak game with this bold and aromatic recipe that combines the rich flavors of pasilla peppers, garlic, and herbs. Perfect for a special occasion or a weekend dinner.
Ingredients:
– 1.5-2 lbs flank steak
– 1/4 cup pasilla pepper paste (or 2 dried pasilla peppers, rehydrated and chopped)
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 2 tbsp fresh oregano leaves
– 1 tsp ground cumin
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine pasilla pepper paste (or rehydrated peppers), olive oil, garlic, oregano, cumin, salt, and pepper. Blend until smooth.
2. Place the steak in a large zip-top plastic bag or shallow dish. Pour the marinade over the steak, turning to coat evenly.
3. Refrigerate for at least 2 hours or overnight (up to 24 hours).
4. Preheat grill to medium-high heat. Remove the steak from the marinade, letting any excess liquid drip off.
5. Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meals with these 18 bold and flavorful recipes featuring pasilla peppers! From sweet to savory, these dishes showcase the versatility of this mild, slightly smoky pepper. Enjoy roasted pasilla peppers in salsa or stuffed with ground turkey, or add them to enchiladas, salads, soups, and more. Take your taste buds on a journey with chipotle lime crema, adobo sauce, and even chocolate mole. Whether you’re looking for a quick snack or a hearty meal, these recipes are sure to satisfy your cravings!
