Tajin brand. Sliced and fried, it is a classic accompaniment to the tortilla soup that is popular in Mexico City. The Pasilla chili is a type of dried chili with dark, wrinkled skin. Along with ancho/poblano and guajillo, they are the most commonly used dried chiles in Mexican cuisine. It is ground to make a wide variety of sauces, such as salsa borracha, as well as moles and adobos, among others.
Nutritional values per 100 g
- Energy 835.8 KJ / 199.7 Kcal
- Fat 6.9 g
of which saturated fatty acids 1.9 g
- Carbohydrate 20.9 g
of which sugars 15.90 g
Fibber 39.90 g
- Protein 13.30 g
- Salt 0 g
No allergens subject to labeling.
