10 Tasty Recipes Featuring Pasilla Peppers

My love for pasilla peppers runs deep—they bring a smoky, mild heat that perks up any dish. Whether you’re craving cozy weeknight dinners or something to impress guests, these 10 recipes showcase their versatility. Let’s dive into some delicious ideas!

Charred Pasilla Pepper Salsa

Just a heads up: this Charred Pasilla Pepper Salsa is a game-changer. It's smoky, tangy, and incredibly easy to make at home. You'll want to put it on everything.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 4 dried pasilla peppers (I prefer ones that are still slightly pliable)
• 2 medium vine-ripened tomatoes (or Roma if that's what you have)
• 1/2 white onion, cut into thick slices (red onion works too)
• 2 garlic cloves, unpeeled
• 1/4 cup fresh cilantro leaves and tender stems
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/2 teaspoon kosher salt, plus more to taste
• 2 tablespoons vegetable oil (for brushing the grill or skillet)

Instructions

1. Heat a cast-iron skillet or grill over medium-high heat until very hot, about 5 minutes. Brush the pasilla peppers lightly with oil to prevent sticking.
2. Place the pasilla peppers on the hot surface. Cook, turning frequently with tongs, until the skins are blackened and blistered all over, about 3 to 4 minutes. (Tip: Don't walk away—they burn quickly!)
3. Remove the charred peppers to a bowl and cover with a clean kitchen towel or plastic wrap. Let them steam for 5 minutes—this loosens the skins for easy peeling.
4. Add the tomato slices and onion slices to the hot skillet (add a little oil if dry). Cook until charred on both sides, about 2 to 3 minutes per side. Remove and add to the bowl with peppers.
5. Place the unpeeled garlic cloves on the skillet. Cook, turning occasionally, until skins are blackened and cloves are soft, about 3 minutes. Remove and let cool slightly.
6. Once cool enough to handle, peel the skins off the pasilla peppers. Tear open and remove the stems and seeds—wear gloves if you're sensitive to spice. (Tip: For a milder salsa, remove all seeds; for more heat, leave a few.)
7. Peel the charred tomatoes (the skin should slip off easily) and discard skins. Squeeze the roasted garlic cloves from their skins into a blender.
8. Add the peeled pasilla peppers, tomatoes, onion, cilantro, lime juice, and 1/2 teaspoon salt to the blender. (Tip: Start with less salt—you can always add more.)
9. Blend on high until smooth, about 30 seconds. Taste and adjust salt or lime juice as needed. If the salsa is too thick, add a tablespoon of water and blend again. (Tip: For a chunkier texture, pulse instead of blending continuously.)

With its deep, smoky flavor and bright citrus kick, this salsa is a total crowd-pleaser. Whichever way you serve it—over tacos, grilled meats, or just with chips—you'll taste the love. I bet you'll be making it every weekend.

Roasted Pasilla and Tomato Soup

You know those chilly evenings when only a bowl of something warm and smoky will do? This Roasted Pasilla and Tomato Soup is my go-to for that exact mood—it's comforting, slightly spicy, and totally vegetarian.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 4 large pasilla peppers (I like them fresh, but dried work too)
• 6 medium Roma tomatoes (ripe and red, please)
• 1 medium yellow onion (diced, about 1 cup)
• 4 cloves garlic (smashed, because I'm lazy)
• 2 tablespoons olive oil (extra virgin is my go-to)
• 4 cups vegetable broth (low-sodium, so I control the salt)
• 1 teaspoon ground cumin (toast it for extra depth)
• 1/2 teaspoon smoked paprika (adds that campfire vibe)
• 1/2 teaspoon salt (more to your liking)
• 1/4 teaspoon black pepper (freshly ground)
• 1/2 cup heavy cream (or coconut cream for vegan, but I'm using dairy today)
• Fresh cilantro for garnish (optional, but I never skip it)

Instructions

1. Preheat your oven to 400°F. Tip: For even roasting, place peppers and tomatoes on a foil-lined baking sheet for easy cleanup.
2. Place the pasilla peppers and Roma tomatoes on the baking sheet. Drizzle with 1 tablespoon olive oil and toss gently.
3. Roast for 20–25 minutes, until the pepper skins are blistered and tomatoes are softened. Tip: Let peppers steam in a covered bowl for 5 minutes to loosen skins.
4. While roasting, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until translucent.
5. Add the smashed garlic cloves and cook for 1 minute until fragrant.
6. Once peppers are cool enough to handle, peel off the skins, remove stems and seeds, and roughly chop. Tip: Don't skip peeling—it reduces bitterness.
7. Add the chopped peppers, roasted tomatoes (with their juices), ground cumin, smoked paprika, salt, and pepper to the pot. Stir and cook for 2 minutes.
8. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
9. Use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches in a regular blender, but be careful with hot liquids.)
10. Stir in the heavy cream and heat gently for 2 more minutes. Tip: Don't boil after adding cream to avoid curdling.
11. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

Just one spoonful and you'll taste the roasted depth of the pasillas against the bright tomato—it’s like a warm hug in a bowl. I love serving this with crusty bread for dipping, or a swirl of extra cream on top.

Pasilla Pepper Braised Beef Short Ribs

Have you ever wanted a meal that tastes like you spent all day in the kitchen, but actually comes together with minimal hands-on time? These Pasilla Pepper Braised Beef Short Ribs are that dish. The pasilla peppers add a deep, smoky richness that turns the braising liquid into pure magic.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 150 minutes

Ingredients

For the braise

• 4 dried pasilla peppers (stems and seeds removed – I like to tear them into flat pieces for even rehydrating)
• 3 pounds bone-in beef short ribs (look for nicely marbled ones, about 2 inches thick)
• 1 tablespoon kosher salt (I use Diamond Crystal, but any works)
• 1 teaspoon black pepper (freshly ground, please – it makes a difference)
• 2 tablespoons vegetable oil (or any neutral oil with a high smoke point)
• 1 large yellow onion (diced, about 1½ cups)
• 4 cloves garlic (minced, and feel free to add an extra if you’re a garlic lover)
• 2 tablespoons tomato paste (I prefer the double-concentrated tube for deeper flavor)
• 1 teaspoon ground cumin (toasted whole cumin, ground fresh, is even better)
• 1 teaspoon dried oregano (Mexican oregano if you have it)
• 2 bay leaves (fresh or dried – either is fine)
• 4 cups beef broth (low-sodium preferred so you can control salt)

Instructions

1. Place the pasilla peppers in a bowl and cover with boiling water. Let them soak for 20 minutes until soft. (Tip: use a plate to weigh them down if needed.)
2. While the peppers soak, pat the short ribs dry with paper towels and season all over with the salt and pepper. Let them sit at room temperature for 10 minutes.
3. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the short ribs in a single layer without crowding – work in batches if needed. Cook until deeply browned on all sides, about 3–4 minutes per side. Transfer to a plate.
4. Reduce heat to medium. Add the onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Scrape up any browned bits from the bottom of the pot (that’s pure flavor!).
5. Add the garlic, tomato paste, cumin, and oregano. Cook, stirring constantly, for 1 minute until fragrant and the tomato paste darkens slightly.
6. Drain the rehydrated pasilla peppers (reserve the soaking liquid if you want extra flavor, but here we’ll use broth). Add the peppers to the pot along with the bay leaves and beef broth. Stir to combine.
7. Return the short ribs to the pot, nestling them into the liquid so they’re mostly submerged. Bring to a gentle simmer, then cover and transfer to a 325°F oven. Braise for 2 to 2½ hours, until the meat is fork-tender and nearly falling off the bone. (Tip: check halfway through – if liquid is reducing too much, add a splash of water.)
8. Remove the pot from the oven. Let the short ribs rest in the liquid for 10 minutes, then carefully skim off any excess fat from the surface. Discard the bay leaves. Taste the sauce and adjust salt if needed. (Tip: for a silky sauce, you can puree the braising liquid with an immersion blender – but I like the rustic texture.)
9. Serve the short ribs with plenty of sauce over mashed potatoes or rice, and garnish with fresh cilantro or a squeeze of lime if you like.

Just one bite and you’ll get that perfect balance of rich, savory beef and the subtle heat from the pasillas. The meat becomes incredibly tender, almost like it’s been slow-cooked for hours – because it has! I love piling these short ribs over creamy polenta or even stuffing them into warm tortillas for an unforgettable taco night.

Pasilla and Corn Tamales (Gluten-free)

Nothing beats the aroma of fresh tamales steaming on the stove, and these pasilla and corn tamales are a gluten-free version you'll want to make again and again. They're a little smoky, a little sweet, and totally satisfying.

Serving: 12 | Prep Time: 45 minutes | Cooking Time: 75 minutes

Ingredients

• 12 dried corn husks (plus extras for tearing)
• 2 large dried pasilla peppers, stems and seeds removed
• 1 cup vegetable broth (I like low-sodium for control)
• 1/2 cup unsalted butter, softened (room temp works best)
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 cup corn kernels (fresh or frozen, no need to thaw)
• 2 cups masa harina (Bob's Red Mill is my go-to)
• 1 teaspoon baking powder
• 1/2 teaspoon salt (plus more for the filling)
• 1/2 cup warm water (maybe more, depending on masa moisture)

Instructions

1. Soak the corn husks in warm water for at least 30 minutes, weighing them down with a bowl so they stay submerged.
2. While husks soak, toast the pasilla peppers in a dry skillet over medium heat for 1-2 minutes per side until fragrant.
3. Place toasted peppers in a small bowl and cover with hot water; let sit for 15 minutes to soften.
4. Drain the peppers, then blend them with 1/2 cup of vegetable broth until smooth; set the pasilla sauce aside.
5. In a large skillet, melt 1 tablespoon of the butter over medium heat and sauté the onion until translucent, about 4 minutes.
6. Add the garlic and corn kernels, cooking for another 2 minutes. Season with a pinch of salt, then stir in the pasilla sauce and remove from heat.
7. In a large mixing bowl, beat the remaining butter with an electric mixer until fluffy, about 2 minutes.
8. In a separate bowl, whisk together masa harina, baking powder, and 1/2 teaspoon salt.
9. Alternately add the masa mixture and the remaining 1/2 cup vegetable broth to the butter, mixing until a soft dough forms. Add warm water a tablespoon at a time if too dry—it should be like thick hummus.
10. Drain husks and pat dry. Tear a few husks into thin strips for tying.
11. Spread about 2 tablespoons of masa dough onto the center of each husk, leaving a 1-inch border.
12. Spoon about 1 tablespoon of the corn-pasilla filling down the center of the dough.
13. Fold the sides of the husk over the filling, then fold up the bottom. Secure with a strip of husk if needed.
14. Stand tamales upright in a steamer basket (open end up), and steam over high heat for 1 hour 15 minutes, checking water level occasionally.
15. Remove tamales from steamer and let rest for 10 minutes before serving—they'll firm up nicely.

Kick these up a notch with a drizzle of crema and a sprinkle of cotija cheese if you're not strictly dairy-free. The masa stays tender, the filling has a gentle heat, and the corn adds little pops of sweetness. Perfect for a weekend project or holiday potluck.

Grilled Pasilla Marinated Chicken Tacos

When you're craving something smoky and spicy, these grilled pasilla marinated chicken tacos hit the spot. They're packed with protein and perfect for a weeknight dinner that feels special.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 2 dried pasilla chiles (I like to toast them for extra depth)
• 4 boneless skinless chicken thighs (they stay juicier on the grill)
• 3 cloves garlic, minced (fresh is best)
• Juice of 2 limes
• 2 tablespoons olive oil (extra virgin for flavor)
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 corn tortillas (warm them on the grill)
• Fresh cilantro, chopped (for garnish)
• Diced white onion
• Salsa verde (store-bought is fine)

Instructions

1. Toast the dried pasilla chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, but not burned. This brings out their smoky flavor.
2. Place toasted chiles in a bowl, cover with hot water, and let soak for 15 minutes until softened.
3. Drain the chiles and transfer to a blender. Add the minced garlic, lime juice, olive oil, cumin, salt, and pepper. Blend until smooth to create the marinade.
4. Place the chicken thighs in a bowl or zip-top bag and pour the marinade over them. Massage to coat evenly. Marinate in the fridge for at least 30 minutes (longer if you have time).
5. Preheat your grill to medium-high heat, about 400°F. Clean and oil the grates to prevent sticking.
6. Grill the chicken thighs for 5-6 minutes per side, until the internal temperature reaches 165°F. Don't move them too much—let them develop nice grill marks.
7. Remove the chicken to a cutting board and let rest for 5 minutes. This keeps the juices locked in.
8. While the chicken rests, warm the corn tortillas on the grill for about 30 seconds per side until pliable and lightly charred.
9. Slice the chicken against the grain into thin strips. Serve on warm tortillas, topped with fresh cilantro, diced onion, and a drizzle of salsa verde.

For a finishing touch, squeeze extra lime over the assembled tacos. The smoky-spicy chicken with the fresh crunch of onion and cilantro is irresistible. These are so good you'll want them every taco night!

Vegan Pasilla and Black Bean Stuffed Peppers

Kicking off a new week with a vibrant, plant-based dinner that's as satisfying as it is healthy: Vegan Pasilla and Black Bean Stuffed Peppers. These are my go-to when I want something hearty without the meat. Trust me, you'll love the smoky pasilla pepper paired with creamy black beans.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 4 pasilla peppers (or any large mild pepper – I love the smoky depth of pasillas)
• 1 tbsp olive oil (extra virgin is my go-to for flavor)
• 1 small yellow onion, diced (about 1 cup – I like to get a little sweet in there)
• 3 cloves garlic, minced (fresh is key!)
• 1 tsp ground cumin (toasted for a minute in the pan takes it up a notch)
• 1 tsp smoked paprika (adds that campfire vibe)
• 1 can (15 oz) black beans, drained and rinsed (I prefer low-sodium to control salt)
• 1 cup cooked brown rice (leftover works perfectly)
• 1/2 cup vegetable broth (use a good-quality one for depth)
• 1/4 cup chopped fresh cilantro (plus more for garnish – I'm a cilantro addict)
• 1 tbsp lime juice (freshly squeezed, please)
• Salt and black pepper to taste (I use about 1/2 tsp salt, 1/4 tsp pepper)
• 1/2 cup vegan shredded cheese (optional, but it melts beautifully – I like Daiya mozzarella)

Instructions

1. Preheat your oven to 375°F. Line a baking dish with parchment paper for easy cleanup.
2. Cut the pasilla peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in the prepared dish. Tip: Wear gloves when handling peppers if you're sensitive to capsaicin.
3. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent.
4. Add minced garlic, ground cumin, and smoked paprika. Stir constantly for 30 seconds until fragrant – don't let the garlic burn.
5. Pour in the drained black beans and cooked brown rice. Add the vegetable broth and stir to combine. Let it simmer for 2-3 minutes until most liquid is absorbed.
6. Remove from heat and stir in chopped cilantro and lime juice. Season with salt and black pepper to taste. Tip: Taste and adjust seasoning – the beans can handle a little extra punch of lime.
7. Spoon the filling evenly into the pepper halves, pressing down gently. If using vegan cheese, sprinkle it on top now.
8. Bake for 20-25 minutes, until the peppers are tender and the filling is heated through. If you added cheese, broil for the last 1-2 minutes for a golden top. Tip: Check pepper tenderness with a fork – they should be soft but not mushy.
9. Let them cool for 5 minutes, then garnish with extra cilantro and a squeeze of lime if desired.

Really, these stuffed peppers are a weeknight winner – the smoky peppers and savory filling create a satisfying meal that feels indulgent but is totally plant-based. Serve them with a side of fresh salsa or a simple green salad for a complete dinner.

Slow-Simmered Pasilla Mole Sauce

Here's a mole sauce that's worth every minute of simmering. The deep, smoky pasilla peppers and rich chocolate create a complex flavor that's perfect for enchiladas or drizzled over chicken. Let's make it together!

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 90 minutes

Ingredients

Dried Peppers & Soaking

• 5 dried pasilla peppers (stems and seeds removed – I always wear gloves for this)

Toasted Seeds & Nuts

• 1/4 cup sesame seeds
• 1/4 cup raw almonds (I use whole, but slivered work too)
• 1/4 cup raisins (golden or dark – both are great)
• 1/2 teaspoon anise seeds (optional, but I love the subtle licorice note)

Aromatics & Produce

• 2 tablespoons avocado oil (or any neutral oil)
• 1 small ripe plantain (peeled and sliced into 1/2-inch rounds)
• 1 medium yellow onion (diced)
• 4 cloves garlic (minced)
• 2 Roma tomatoes (roughly chopped – I prefer roasting them first for extra depth)

Spices & Liquid

• 1 teaspoon ground cumin
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon (Mexican canela if you have it)
• 3 cups low-sodium chicken broth (or vegetable broth for vegetarian)
• 2 ounces Mexican chocolate (like Ibarra, chopped – it's lightly spiced and sweet)
• 1 teaspoon kosher salt (plus more to adjust at the end)

Instructions

1. Heat a large dry skillet over medium heat. Toast the dried pasilla peppers for 2-3 minutes per side until fragrant – they should puff slightly. Transfer to a bowl and cover with hot water; let soak for 20 minutes.
2. In the same dry skillet, toast the sesame seeds, almonds, raisins, and anise seeds (if using) over medium heat, shaking often, until the sesame seeds are golden and nuts are fragrant (about 4-5 minutes). Pour into a bowl and set aside.
3. Add 2 tablespoons oil to the skillet. Fry the plantain slices over medium heat until golden on each side, about 2 minutes per side. Remove and set aside.
4. In the same skillet, sauté the diced onion until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the chopped tomatoes, cumin, cloves, and cinnamon. Cook for 5 minutes, stirring occasionally, until tomatoes are broken down.
5. Drain the soaked pasilla peppers (reserve the soaking liquid). In a blender, combine the drained peppers, toasted seed/nut mixture, fried plantain, onion-tomato mixture, and 1 cup of chicken broth. Blend on high until very smooth, about 2 minutes – scrape down sides as needed.
6. Pour the blended mixture into a large pot or Dutch oven. Add the remaining 2 cups chicken broth, chopped Mexican chocolate, and 1 teaspoon salt. Stir well.
7. Bring to a gentle simmer over medium heat, then reduce heat to low. Cook uncovered for 45-60 minutes, stirring every 10 minutes, until the sauce thickens and deepens in color. If it gets too thick, add a splash of the reserved pepper soaking liquid or extra broth. Taste and adjust salt if needed.

Kick up your weeknight dinner with this mole – it's silky, smoky, and just sweet enough from the chocolate and plantain. Serve over shredded chicken, enchiladas, or even as a dip for warm tortillas. It keeps well in the fridge for a week or freezes beautifully for later.

Seared Fish with Pasilla Salsa Verde

Zesty and fresh, this seared fish gets a kick from a vibrant pasilla salsa verde. It's a quick weeknight dinner that feels fancy.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Fish

• 4 (6-oz) skinless fish fillets (like cod or halibut – I go for sustainable options)
• Salt and freshly ground black pepper
• 2 tbsp olive oil (extra virgin is my go-to here)

For the Salsa Verde

• 2 dried pasilla peppers (seeds removed for milder heat)
• 1/2 cup tomatillos (husked and halved, about 3 medium)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped white onion
• 1 garlic clove
• Juice of 1 lime
• 1/4 tsp salt
• 1/4 cup water (for soaking)

Instructions

1. Place dried pasilla peppers in a bowl and cover with hot water. Let soak until softened, about 20 minutes (tip: remove seeds first for a milder salsa).
2. Meanwhile, pat fish fillets dry and season both sides with salt and pepper.
3. Drain soaked peppers (reserve liquid) and add to a blender along with tomatillos, cilantro, onion, garlic, lime juice, salt, and 1/4 cup fresh water. Blend until smooth (if too thick, add a splash of reserved soaking liquid).
4. Heat olive oil in a large nonstick skillet over medium-high heat.
5. Add fish fillets in a single layer (don't crowd the pan – cook in batches if needed) and sear until golden brown and opaque, 3-4 minutes per side depending on thickness. Tip: use a fish spatula for easy flipping.
6. Transfer fish to a plate and tent with foil to keep warm.
7. In the same skillet, pour the salsa verde and cook over medium heat, scraping up any browned bits, until slightly thickened and warmed through, about 2 minutes. Tip: those browned bits add tons of flavor.
8. Serve the seared fish topped with the warm pasilla salsa verde.

Velvety and bright, the salsa elegantly complements the flaky fish. I love serving it with a side of rice or warm tortillas for a complete meal.

Dairy-Free Pasilla Crema for Tacos

Just when you thought taco night couldn't get any better, this dairy-free pasilla crema comes to the rescue. It's creamy, tangy, and totally plant-based—perfect for drizzling over your favorite tacos.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

For the Crema

• 3 dried pasilla chiles (stems and seeds removed – I like to wear gloves for this)
• 1/2 cup raw cashews (soaked in hot water for 15 minutes – this makes them extra creamy)
• 1/4 cup water (plus more as needed to thin)
• 2 tablespoons fresh lime juice (squeeze it yourself for the best flavor)
• 1 tablespoon apple cider vinegar (adds that tangy kick)
• 1/2 teaspoon salt (I prefer fine sea salt here)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

1. Step 1: Toast the pasilla chiles in a dry skillet over medium heat for 1-2 minutes, until fragrant. Flip once and watch closely—they burn fast.
2. Step 2: Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 10-15 minutes until softened.
3. Step 3: While the chiles soak, drain the soaked cashews and add them to a blender.
4. Step 4: Remove the chiles from the soaking water (discard the water) and add them to the blender along with the 1/4 cup fresh water, lime juice, apple cider vinegar, salt, garlic powder, and onion powder.
5. Step 5: Blend on high until completely smooth, about 1-2 minutes. Stop to scrape down the sides if needed. Tip: If the blender struggles, add an extra tablespoon of water.
6. Step 6: Taste and adjust seasoning—add a pinch more salt or a squeeze more lime for brightness. The crema should be thick but pourable; thin with water a teaspoon at a time if necessary.
7. Step 7: Transfer to a serving bowl. For best flavor, let it sit 10 minutes before using. Tip: You can refrigerate it for up to 5 days—just stir before serving.

Every spoonful of this crema is silky with a subtle smoky heat from the pasilla. It's a game-changer on tacos, but also great on nachos or roasted veggies.

Quick Pickled Pasilla Relish

Nothing beats the bright, tangy crunch of homemade pickled peppers, and this Quick Pickled Pasilla Relish is my new favorite fridge staple. It comes together in minutes and adds a burst of flavor to everything from tacos to scrambled eggs.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

Produce

• 4 fresh pasilla peppers (mild heat with a smoky edge – I like using red ones when I can find them)
• 2 cloves garlic, smashed (skin on is fine, it adds flavor)

Pantry

• 1/2 cup distilled white vinegar (my go-to for bright pickles)
• 1/2 cup water
• 1 tablespoon granulated sugar (just a touch to balance the acid)
• 1 teaspoon kosher salt (I prefer Diamond Crystal for its clean taste)

Instructions

1. Wearing gloves (trust me, your hands will thank you), slice the pasilla peppers into thin rings, about 1/8-inch thick. Discard the stems and seeds if you want less heat; I leave a few seeds for a little kick.
2. In a small saucepan, combine the vinegar, water, sugar, salt, and smashed garlic cloves. Bring to a simmer over medium heat, stirring occasionally until the sugar and salt are fully dissolved. This takes about 2 minutes.
3. Place the pepper rings in a clean heatproof jar (a 16-ounce mason jar works perfectly). Pour the hot pickling liquid over the peppers, making sure they’re fully submerged. Let the jar cool on the counter for 15 minutes.
4. Once cool, seal the jar and refrigerate. The relish is ready in 30 minutes, but I find it’s even better after a day – the flavors meld beautifully. Store in the fridge for up to 2 weeks.

Mellow yet punchy, this relish adds a vibrant kick to any dish. I love spooning it over grilled fish or mixing into avocado toast for an instant flavor boost. It’s the kind of condiment you’ll reach for again and again.

Conclusion

Now you’ve got ten ways to spice up your kitchen with pasilla peppers! I hope one (or more) becomes a new favorite. Drop a comment and tell me which recipe you tried first—and don’t forget to pin this roundup on Pinterest to save for later!