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Pasilla Bajiio chilies start off dark green and ripe to brown. They have fleshy walls and are mild and aromatic.
Last year my plants produced only few pods in autumn, and they ripe slowly during the winter.
The plant is still alive, and now it's blooming: I hope to harvest many Pasilla Bajio peppers this year, they're a must have!

Used in this recipe, they made it mildly hot, and red rice with mascarpone cheese is served as a side-dish for the pepper casserole.

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Pepper Casserole with Red Rice and Pasilla Bajio

Ingredients
Serves two:
2 onions
1 carrot
1 corno pepper
1 red bell pepper
4-5 Pasilla Bajio Pepper
2 bay leaves
2 sprigs of thyme
2 sprigs of coriander
400g canned tomatoes
2 apples
140g red rice
100g mascarpone cheese

Directions
Mince the onions and carrot finely. Cut the sweet peppers into thin stripes. Cut all Pasilla Bajio peppers into slices, except one. Set aside the remaining Pasilla.
Saute in a pan with oil for ten minutes, then add the canned tomato and the herbs, tied in a bouquet. Cook 30 minutes over low heat.
Meanwhile cook the rice in a large pot of boiling salted water. Drain the rice after 30 minutes, when tender but still al dente.
Remove the herb bouquet from the pan.
Peel the apples and cut into cubes, then add them to the pepper casserole and cook ten minutes.
Put on two serving plates and garnish the red rice with some dollops of mascarpone cheese and slices of the last Pasilla Bajio pepper.

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I am sending this recipe to Lore, for her monthly Event Original Recipes.

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One year ago:

Direct Sowing

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