Started this years crop for my sauces indoors from seed. Trying a bunch of new peppers, lots of the superhots, but a couple mild ones that I plan to use to cut the superhots with for the people that cant handle the paint-peeling kind. One of the mild ones is the Pasilla bajio pepper. From what Ive seen on the interwebs, looks like a really nice dark pepper that will add a nice color to my sauce. Anyone had experience using it in a sauce? Good/bad? I see that it is often smke dried like an ancho or chipotle, so has anyone tried both fresh and smoked?
thx
thx