In western Mexico, where it's commonly found, this earthy pepper is often crushed with garlic and oregano for salsa. It's also delicious roasted and served with lime juice, tortillas, and sour cream. Dried, it's called pasilla ("little raisin") and used in meaty stews.
Credit: Photograph by Michael Pirrocco
Powered By ZergNet
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.