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The Chilaca Pepper is long and narrow, dark to blackish-green chile with a shiny surface formed by undulating vertical ridges. It measures 6 – 9 inches long and 1 inch in diameter.
Most often used in its dried form, when it is referred to as a pepper pasilla or chile negro. It has a slightly sweet flavor and varies from mildly hot to hot.
Commonly used in Mexico City, they are charred, peeled, seeded, shredded and used in tamales, vegetable dishes, soups, tomato sauces, and other sauces. It is not so commonly found in the United States.
It measures a 3 - 4 on the hot scale, 10 being the hottest.
Generally peppers should be smooth, shiny, well colored, and firm. Avoid peppers that appear decayed. Dry lines or striations across the skin indicate a hotter pepper. These lines are not an indication of poor quality.
Keep peppers away form ethylene-producing fruits, ripening rooms, and strong drafts. Store at 45 - 50°F, 85 – 95% relative humidity.
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