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Chile Pasilla de Oaxaca is a medium-hot smoked chilli.
Native to the Oaxaca region of southern México and seldom seen outside this area, pasilla de Oaxaca chillies are preserved through smoke-drying and highly prized for their complex smoky flavour.
For larger quantities please call 0208 969 5640 for further assistance.
For a twist on a traditional favourite, stuff rehydrated whole pasilla de Oaxaca chillies with mozzarella, dip in egg batter and fry until crisp, golden and hot.
Chile Pasilla de Oaxaca 100%
Lightly toast then rehydrate pasilla de Oaxaca chillies to release their flavour. Wipe clean and remove stems and seeds. Open out flat and toast briefly in a dry pan on a medium heat until fragrant, then soak in just boiled water for 15 minutes. Drain and blend to a paste with a splash of water before using. For a more subtle heat, add whole chillies directly to whatever you’re cooking, removing before serving. Always wash your hands after handling chillies!
Keep in a cool dry place for storage.
Please note this item may contain traces of nuts and sesame.
Pasilla de Oaxaca means ‘little raisin from Oaxaca' and adds a lovely gentle smokiness to many dishes.
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