Cultivated by farmers in Oaxaca Mexico, these pasilla chiles have a detectable raisin sweetness and mild heat. Dried fruit is the flavor at the fore here, with softer notes of earthy tobacco. What stands out the most about these incredible peppers, though, is how supple and tender they are. They don’t break and crumble like others we’ve tried, but rather gently tear apart. Plus, they’re insanely aromatic—their fresh fragrance hits you the second you open the bag.
These succulent peppers are of the pasilla de Oaxaca varietal from Oaxaca, Mexico, which are the peppers used to make rich mole negro. They’re often sold both whole or powdered.
We test everything we sell. Here’s how we’d use this.
Rehydrate the peppers with water and puree them before incorporating into salsas and guacamole. The pureed chiles can also be used anywhere you might use chipotle in adobo for a peppery punch with less heat or in place of ancho chiles. We love them in soups such as our Mexican Chicken Soup with Tomatillos and Hominy and with meats like our Red Chili Chicken.
If using the chili as a whole, you need to roast them first before you can incorporate them into your dishes. Once the peppers are roasted, remove the seeds and veins and soak in hot water for about 5 minutes. Remove the peppers in water and leave them to dry. Once dry, you can stuff them with grated cheese or your favorite shredded meat. If preparing sauce, simply toast the chile peppers. If making sauce using powdered Pasilla peppers, stir in flour and chili powder in heated oil before adding other ingredients.
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