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The Pasilla de Oaxaca is a unique, smoked variety of the Pasilla pepper. The pepper comes from the Oaxaca region of Mexico, which explains its name. Unlike traditional Pasilla chili peppers, which have a fruity flavor, the Pasilla de Oaxaca is distinguished by an intense smokiness and subtle notes of tobacco. When cooked with it, the pepper adds an almost meaty/bbq element to the dish. The Pasilla de Oaxaca is not only smokier in flavor, but also spicier and a lot harder to obtain in Holland and Europe. The special Oaxaca Pasillas are widely used for sauces and salsas, such as for this Oaxacan Pasilla-Tomatillo Salsa.
Preparation
– Bake the dried peppers in a dry skillet over medium heat for about 2 minutes. This will release the essential oils and give them more flavor. Then, rehydrate the dried peppers with hot water. Let them soak in hot water for 15/20 minutes and then cut/chop to the desired size.
– Grind the dried peppers into flakes or powder.
From € 5,46
The Pasilla de Oaxaca is a unique, smoked variety of the Pasilla pepper. The pepper comes from the Oaxaca region of Mexico, which explains its name. Unlike traditional Pasilla chili peppers, which have a fruity flavor, the Pasilla de Oaxaca is distinguished by an intense smokiness and subtle notes of tobacco. When cooked with it, the pepper adds an almost meaty/bbq element to the dish. The Pasilla de Oaxaca is not only smokier in flavor, but also spicier and a lot harder to obtain in Holland and Europe. The special Oaxaca Pasillas are widely used for sauces and salsas, such as for this Oaxacan Pasilla-Tomatillo Salsa.
Preparation
– Bake the dried peppers in a dry skillet over medium heat for about 2 minutes. This will release the essential oils and give them more flavor. Then, rehydrate the dried peppers with hot water. Let them soak in hot water for 15/20 minutes and then cut/chop to the desired size.
– Grind the dried peppers into flakes or powder.
To keep dried chili peppers good for a long time, store them in an airtight package in the pantry or, even better, in the freezer. Avoid exposure to air, moisture, light, and heat, as this can cause the dried peppers to discolor, mold, and lose 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.
Mexico
To keep dried chili peppers good for a long time, store them in an airtight package in the pantry or, even better, in the freezer. Avoid exposure to air, moisture, light, and heat, as this can cause the dried peppers to discolor, mold, and lose 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.
Mexico
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| Monday | from 8:00 a.m. to 5:00 p.m. |
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| Sunday | Closed |
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