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Chile Pasado

Here's how to make chiles pasados at home.

Cook Time
mins
Drying Time
2 d
Total Time
2 d 35 mins
Servings: 10 chiles
Calories: 15 kcal
Course: Condiments
Cuisine: Mexican

Ingredients

  • 10 green poblano or Hatch-style chile, like Anaheim

Instructions

    Cup of Yum
  1. Roast the chiles. I do this over an open gas flame on my stovetop, but it's better done over a ragingly hot, smoky wood fire. You don't want to really cook the chiles, which is why I don't use my broiler or oven, but if this is all you have, go for it -- broil the chiles, turning often. I char the skins of the chiles over the open flame until they are almost universally black.
  2. When you've blackened each chile, put it in the produce bag to steam. When they're all done, let them steam in the bag until cool enough to work with. Remove the skins. I do this by scraping the skins off with a butter knife, from stem towards the point. Do not rinse the chiles, as this removes a lot of flavor.
  3. To dry your chiles, hang them by the stem with the string in a hot, airy, dry place, like a garage in summer, or under a porch. Do not sun dry them, as this will bleach the chiles. Shade is key. Alternatively, you can dry your chiles pasado in a dehydrator set at about 110F, more or less.
  4. There's a trick to this: The section of the chile closest to the stem will take a long time to fully dry. When you hang the chiles, it dries them more evenly. If you are dehydrating, you will need to turn the chiles over a few times. It can take a full day in a dehydrator, up to a week in open air.

Nutrition Information

Calories 15kcal (1%) Carbohydrates 4g (1%) Sodium 186mg (8%) Fiber 2g (8%) Sugar 2g (4%) Vitamin C 7mg (8%)

Nutrition Facts

Serving: 10chiles

Amount Per Serving

Calories 15

% Daily Value*

Calories 15kcal 1%
Carbohydrates 4g 1%
Sodium 186mg 8%
Fiber 2g 8%
Sugar 2g 4%
Vitamin C 7mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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