For a delicious pepper puree that can be stirred into soups and sauces, toast peppers in a dry pan for a few minutes, then soak in warm water and puree until smooth. Thin the puree with vinegar if desired. Their heat ranges from 1,000 to 4,000 Scoville heat units. Ingredients: Pasilla chiles.
Chiles, Pasilla
$13.49
The pasilla’s color and sweetness explain its name, which translates to ‘little raisin.’ Our friends in Mexico leave their home-grown pasilla negro chile peppers out to dry in the sun and then char them on an open flame. This chile forms the base of wonderful sauces for duck, lamb, and fish.
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