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Dried Chilhuacle Negro is an exclusive and hard-to-find chili pepper from Oaxaca, Mexico. This dark brown, almost black pepper is known for its complex, smoky flavor with notes of cocoa, dried fruit and a subtle spiciness. Perfect for authentic Mexican mole negro, but also a flavoring in sauces, stews and rubs. With a mild to medium spiciness, the Chilhuacle Negro adds depth without being overpowering.
Preparation
- Fry the dried chilies in a dry skillet over medium heat for about 2 minutes. This will release the essential oils and impart more flavor. Then soak the dried chilies with hot water. Soak them in hot water for 15/20 minutes and then cut/chop into desired size.
- Grind the dried chilies into flakes/flakes or powder.
From € 4,77
Dried Chilhuacle Negro is an exclusive and hard-to-find chili pepper from Oaxaca, Mexico. This dark brown, almost black pepper is known for its complex, smoky flavor with notes of cocoa, dried fruit and a subtle spiciness. Perfect for authentic Mexican mole negro, but also a flavoring in sauces, stews and rubs. With a mild to medium spiciness, the Chilhuacle Negro adds depth without being overpowering.
Preparation
- Fry the dried chilies in a dry skillet over medium heat for about 2 minutes. This will release the essential oils and impart more flavor. Then soak the dried chilies with hot water. Soak them in hot water for 15/20 minutes and then cut/chop into desired size.
- Grind the dried chilies into flakes/flakes or powder.
To keep dried chilies good for a long time, store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat; this can cause the dried chilies to discolor, mold and diminish their flavor.
The dried chilies have a long shelf life, but for optimal flavor and spiciness, do not store them for more than a year. Click here for more information on storing and freezing dried chilies.
Grown in Spain, dried in the Netherlands
To keep dried chilies good for a long time, store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat; this can cause the dried chilies to discolor, mold and diminish their flavor.
The dried chilies have a long shelf life, but for optimal flavor and spiciness, do not store them for more than a year. Click here for more information on storing and freezing dried chilies.
Grown in Spain, dried in the Netherlands
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