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Chili Pasilla / Ancho Pods   Weight 250 gms   Price 10.56 $ USD     Quantity:     Description This is a dried poblano. Deep red-brown wrinkled fruity and sweet with rich flavors of tobacco prune and raisin and slightly hot. Anchos are toasted and ground for sauces or can be stuffed. Also available as powder and blocks of paste. It is the most popular dried chili pepper. MOROCCAN FISH WITH PEPPERS Yields 5 Servings Ingredients: 4 Salmon or Halibut fish fillets 2 tablespoons olive oil 1 red bell pepper sliced 3 small jalapeño peppers 2 small chili passila pods 2 small chili California pods 1/2 cup finely chopped cilantro 7 cloves of garlic chopped fine 1 1/4 cup water 2 tablespoons tomato paste 1 tablespoon paprika 1 teaspoon turmeric 1 teaspoon cumin ½ teaspoon chili passila ground 1/4 teaspoon black pepper Salt to taste (about 1/2 teaspoon) Heat a skillet large enough to hold fish and add olive oil. Press garlic and sauté for 1 minute on medium heat. Add the tomato paste and spices then cook for 1 minute stirring constantly to prevent burning. The spices will be fragrant. Next add one cup of water and the chili peppers (slice only the red bell pepper); stir well and reduce heat to low. After about 20 minutes add the remaining ¼ cup of water cilantro and stir the peppers. Cover the skillet and cook sauce for 10 minutes more until peppers are soft. When sauce is ready add the fish fillets and cook for about 6 minutes on each side (very important to cook both sides of the fish). Serve with rice.     Quantity: