Pasilla de Oaxaca

Description

The Pasilla de Oaxaca is an exceptional smoked dried chili produced exclusively in the Sierra Mixe region of Oaxaca Mexico where the fresh peppers are dried for two to three days over smoldering wood coals to develop a deeply smoky flavor twice as complex as chipotle with hints of tobacco and dried fruit. Long wrinkled and dark brownish-red the dried pods have a sharp smoky complexity and medium heat of 4,000-10,000 SHU that makes them a prized specialty chili increasingly sought after by chefs worldwide. An integral ingredient of Oaxacan cuisine they appear in regional moles black beans and the distinctive smoky sauces that define this celebrated culinary tradition.