Whole Dried Pasilla Peppers

We’re absolutely in love with these Whole Dried Pasilla Peppers, another exceptional offering from our dear friends at Boonville Barn Collective. Known as the "little raisin" for their wrinkled, deep brown skin and rich, complex flavor, these slender chiles bring smoky, earthy notes with a hint of dried fruit sweetness that transforms everyday dishes into culinary masterpieces. What sets these Pasilla peppers apart is their unique depth of flavor. Milder in heat compared to Cascabels and bolder than Ancho Peppers, they offer a balanced and versatile profile that enhances everything from mole sauces to soups, stews, and marinades, making them a must-have ingredient for chefs and home cooks alike. Cultivated under the warm California sun in the picturesque Anderson Valley, these Pasilla peppers thrive in the fertile soils and pristine climate of Northern California. Boonville Barn Collective's commitment to organic practices ensures each pepper is free from harmful chemicals while capturing the essence of its idyllic terroir. Every step of their journey reflects care and craftsmanship. Grown with dedication throughout the season, these chiles are harvested by skilled hands in October and November 2024 at peak ripeness. Their vibrant flavors are preserved through a meticulous drying process, locking in the rich, smoky character and enhancing the natural complexity that makes Pasilla peppers so distinctive. The peppers are slowly air dried without heat to a crisp texture which ensures that they are mold and insect free. The pliable chilis from Mexico have so many issues with mold and pests that Mexican farmers have called Boonville Barn to see how they manage it. The answer? Air dry fully to lock in flavor and seal out mold and insects. Whether simmered in a savory mole, blended into a bold salsa, or steeped in a warming broth, these Whole Dried Pasilla Peppers deliver unparalleled depth to any dish. Their flavor pays homage to the agricultural heritage of the Anderson Valley and showcases the Boonville Barn Collective's expertise in growing extraordinary chiles. Taste the heart of Northern California with every bite of these Whole Dried Pasilla Peppers. Elevate your kitchen with an ingredient that brings authenticity, richness, and a touch of artistry to your favorite recipes. Harvest: Fall 2025 Heat Level 🔥🔥 2oz HOW TO COOK WITH THEM Put the chilis in a bowl and pour boiling water over the chilis, submerging them and allow to soak until the chilis are soft and pliable. Then tear off the stem and tear the chili apart, discarding the seeds and reserving the soaking liquid. Now the chilis are ready to use in recipes. Often they are quickly cooked down in a neutral oil on the stove, but for Oaxacan Salsa they are tossed in the blender just after soaking. The soaking liquid can be used to thin down a sauce (mole) or salsa.  TRADITIONAL OAXACAN PASILLA SALSA 5 tomatillos 2 cloves of garlic 3-4 pasilla chilies  1/2 teaspoon kosher salt Soak the beans in boiling water (but don’t boil them), Cut the tomatillos and garlic in half and char them in a cast iron skillet on all sides, tear open the pasillas and discard the stem and seeds (reserve the soaking liquid). Add the peppers, tomatillos, garlic, salt to a blender and blend on high, add a little of the soaking liquid if it’s too thick.  ABOUT BOONVILLE BARN COLLECTIVE Boonville Barn Collective is a woman-owned farm that’s been producing unique chile powders for 10 years in the resource-rich Anderson Valley in Northern California. Piment d’Ville is their signature, California-grown version of the coveted Basque Piment d’Espelette.  Thanks to a similar climate to the Basque region with warm days and cool nights,Boonville Barn Collective has become the most significant source for this peppery, sweet, mildly spicy chile powder outside of Europe.In addition to peppers, they grow a mix of heirloom dry beans, produce olive oil from our 500 olive trees, and grow strawberries for those lucky enough to live in or stop through the Anderson Valley in the summer.  Grown with organic and sustainable practices on their Renegade certified seven acre farm, the chiles are ready to be harvested by hand after five months in the fields. They’re dried in preparation for de-stemming and deseeding, before being carefully ground and packaged, all on the farm. Boonville Barn Collective is proud to bring the magic and versatility of these fresh, beautiful spices to home cooks and chefs across the country.The farm was founded in order to satisfy a hole in the market for restaurant chefs, but what Gideon and Krissy really want is for folks at home to use their farm-to-jar chile powders liberally and often while cooking. Their chile powders are versatile and go-to flavors that can be used in a variety of foods.  Boonville Barn Collective believe in the power of bringing people together around the dinner table and sharing a meal. By adding farm-to-jar chile powders to your food, the team is honored to share a seat at your table.