Oaxaca Chile

We have other pasilla peppers available on our site, but Oaxacan pasillas are a different product altogether; they have a deeper flavour, are fruity, and all this is accentuated even more by the smoking process.  I could not think of more compelling words than what Épices de cru  has to say about them:  “Being able to offer this most amazing chile is a great source of pride for us.  Ripened and left to partially dry on the plant, the chiles are then further dried and lightly smoked in a traditional adobe (‘oven.’)  In December, they are transported down the mountain by horseback to the nearest road to begin their long journey to the markets of Oaxaca, Puebla and California.” and they continue explaining that these peppers are grown by local Mixtec farmers, in the high Sierra Mije and, since they are “extra grande” – extra large, they are often rehydrated, seeded and stuffed with cheese … yummy, sounds like a plan to me!

An intensely-flavored pepper is similar to Jalpeno, grown Cuicatlan area to the south of Oaxaca City in the Ocotlan area. Oaxaca chiles contribute to the “dry” yet robust flavors.

SCOVILLE UNITS: 85,000 – 115,000

It makes an excellent sauce for our grilled skirt steak and cactus dish. Oaxaca chiles accent the portabella mushroom and goat cheese.

Oaxaca Chile