Cut Pasilla Peppers for Tortilla Soup

Video Transcript

"Our next step is going to be cut and sauté our pasilla peppers. These pasillas peppers are a dried pepper and they're awesome. They get such a nice smoky rich flavor to our soup. One thing that you do want to be careful of is that they can be slightly hot. We're going to use about 3/4 of this pasilla pepper. If you don't have pasilla or you can't get a hold of it, you can use chipotle in adobo sauce or dried chipotle or ancho chilies. You can use all kinds of things, whatever you like. If you can't find dried just use the fresh thing. Go ahead and cut right here. There's still going to be the seeds in there, so I'm going to go ahead and cut this very top here. I can hear the seeds rattling around. Good thing is when they're dry they come out really easily. I can just dump them out right here. The seeds are extremely hot. They're a little bit bitter, so I like to remove them before we add them. There's our dry pasilla pepper. I'm just going to make some long strips. Actually, I'm going to cut these smaller because if you get a bite of these they can be overwhelming. As they cook in the soup after a good 45 minutes in the soup, it will become tender again as it reconstitutes with the chicken stock. They're really a great addition; really nice. If you sauté this or fry them in the oil it really gives it another different flavor and another depth to your soup. It looks like we got our pieces here cut and ready to go. I'm going to go ahead and them to our soup."