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[DEV] The Spice House
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Pasilla Negro Chiles

The pasilla's color and sweetness explain its name, which translates to 'little raisin.' Our friends in Mexico leave their home-grown pasilla negro chile peppers out to dry in the sun and then char them on an open flame. This chile forms the base of wonderful sauces for duck, lamb, and fish.

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Salt Free Southwest Seasoning Blend

Salt Free Southwest Seasoning Blend

Barbecue & Grilling Latin America & Caribbean Mexico North America + 2 More

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Turkey with Poblano Mole Sauce

Turkey with Poblano Mole Sauce

Desserts Latin America & Caribbean Mexico Poultry + 1 More

This is my favorite traditional mole recipe adapted from Mexico the Beautiful Cookbook by Susana Palazuelos. Making mole from dried chiles takes time, but is well worth the effort. Mole's...
This is my favorite traditional mole recipe adapted from Mexico the Beautiful Cookbook...
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