Pasilla Oaxaca

Mexico / Capsicum annum
  • Double sized chile pasilla oaxaca

Pasilla Oaxaca chiles are produced only in the hilly Oaxaca region of southern Mexico and are a notable addition to the spice pantry. P. Oaxaca have strong smoky character, a scant hint of fruit, and a heat level that is pure and sharp but not overwhelming. With more smoky flavor but less heat than the chipotle, you'll find many was to enjoy this chile. Excellent in Latin style bean dishes and soups, Pasilla Oaxaca imparts a rich smoky flavor. Simply drop one into the pot, like you would a bay leaf, and remove it before serving.

Share how you like to use Pasilla Oaxaca!

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Sherrie Hahn
6 months ago

I can't do a pot of beans or black eyed peas without adding a couple of them to the pot. I'll tear off the stem, then pop the whole chile in. When the beans are cooked, then I'll pull out the chile, chop it up and add it back to the pot. So yummy! Also a great "secret ingredient" in making bbq sauce.

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