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Pasilla de Oaxaca Chillies 50g
Pasilla de Oaxaca Chillies 50g
Pasilla de Oaxaca Chillies 50g

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Pasilla de Oaxaca Chillies 50g

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.

  • Mahogany colour 
  • Wrinkly + high flesh to skin ratio 
  • Notes of: applesmoke wood + red berries  

  • Heatscale

    6/10

  • Serving Suggestion

    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.

  • Storage and Preparation

    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!

    Store in a cool and dry place. Avoid exposure to light.

  • Allergy Advice

    Made in a factory than handles nuts, peanuts and sesame 

  • Really Cool Chile Fact

    Pasilla de Oaxaca means ‘little raisin from Oaxaca' and adds a lovely gentle smokiness to many dishes.