Learn how to roast pasilla peppers for a chili recipe and tips, tricks and techniques in this free online cooking video taught by expert chef David Postada.
Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon
That's a Poblano chile. Pasilla for one is already dried and two it's natural form is a Chilaca. It's a nation wide mistake in the US Marketplace so you're definitely not alone but it's insensitive to the culture if this goes uncorrected.
jackkoon 4 months ago
Yeah, just invest in a blow torch.
BreakfastBentoBox 1 year ago
thats really not a bad idea. i was woundering how to make my roasted pepper for my antipasto
arcadiareptiles 2 years ago
Love this idea! Thanks!
butterclip 3 years ago