Description

The Pasilla de Oaxaca is a smoked variety of the Pasilla pepper. The pepper originates from the region of Oaxaca, hence the name. The traditional Pasilla peppers are not smoked and have a fruitier flavour than this smoked variety. The Oaxaca is intensely smoky, with hints of tobacco. When cooked, the pepper adds an almost meaty/bbq element to the dish. The Pasilla de Oaxaca is not only smokier in flavour, but also spicier and a lot harder to find in the Netherlands and Europe. The special Oaxaca Pasillas are often used for sauces and salsas, such as for this Oaxacan Pasilla-Tomatillo Salsa.

Preparation
– Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer.
– Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

Dried chile Pasilla de Oaxaca

From  3,75

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

The Pasilla de Oaxaca is a smoked variety of the Pasilla pepper. The pepper originates from the region of Oaxaca, hence the name. The traditional Pasilla peppers are not smoked and have a fruitier flavour than this smoked variety. The Oaxaca is intensely smoky, with hints of tobacco. When cooked, the pepper adds an almost meaty/bbq element to the dish. The Pasilla de Oaxaca is not only smokier in flavour, but also spicier and a lot harder to find in the Netherlands and Europe. The special Oaxaca Pasillas are often used for sauces and salsas, such as for this Oaxacan Pasilla-Tomatillo Salsa. Preparation – Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer. – Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

Often ordered with

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