Botano de Chilacas (Chilaca Chile Snack)

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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8 Chilaca (pasilla) chiles or 7 small poblanos, charred
2 Tbsp fresh lime juice
2 Tbsp finely chopped white onion
1/4 cup creme fraiche or sour cream


Tear or cut the chiles lengthwise into thin strips. Place in a meduim bowl and stir in the rest of the ingredients. Set aside for the flavors to meld, about 30 minutes. Just before serving, stir thoroughly. Serve at room temperature.

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