Chile Pasilla de Oaxaca
From Oaxaca, Mexico the pasilla chile is smoked and quite hot. 


pasilla de oaxaca chiles: photo by gourmetsleuth.com

Chile Use and Preparation
This chile is not very common in the United States but is gaining in availability and popularity.  It is hotter than the more common chipotle chile with a unique smoky aroma. 

Typical preparation of the chile is to stuff it with cheese and deep fry (chile relleno).  The chile is also used in sauces.

Preparation for Stuffing
If your chiles are very dry and not pliable then heat them on a comal until they become flexible. Use a small paring knife and slit them open carefully.  Remove the seeds and veins.  Cover the chiles in hot water and soak for about 5 minutes.  You can taste a bit of the chile and if it is still to hot to your taste and it if is soak a bit longer (about 10 minutes).  Dry the chiles and prepare using your favorite chile relleno recipe.

Preparation for Sauces
Toast the whole chile on a hot comal or fry pan over low heat, turning to toast evenly on both sides but don't allow them to burn. The toasted chiles can be torn up and added to a blender with other ingredients or cooked in a sauce.


comal (cast iron griddle)

Salsa de Chile Pasilla de Oaxaca
By Diana Kennedy.  This sauce is commonly passed at the Oaxacan table to use with meats, for appetizers (antojitos) or with beans and soups.  You may store the sauce for several days refrigerated, but freezing is not recommended.

1/2 pound tomatillos (tomates)
3 small chiles de oaxaca
1/2 small head of garlic (charred on the comal)
salt to taste (sea salt or Kosher)

Remove the husks from the tomatoes, rinse and cut into quarters. Place tomatillos in a medium sauce pan and add water to half cover.  Cover the pot and cook over medium heat for about 10 - 15 minutes or until the tomatillos are very soft.  Drain the tomatillos and reserve 1/2 cup liquid (or add water to make 1/2 cup).

Roast the whole dried chiles over a gas flame or on a comal and toast for about 2 minutes on each side. Do not allow to burn.  Rinse in cool water and break the chiles into pieces into a blender jar or food processor. **Note, it you are not accustomed to hot food you may want to remove the chile seeds and veins before placing in the blender.
Add the reserved cooking water, garlic, and salt and blend until smooth.  Add the tomatillos and blend briefly.  The sauce should be of a medium consistency. Thin with water if needed. The sauce will thicken more as it sits.

Where to Buy
The Pasilla de Oaxaca is not typically found in Mexican or gourmet markets in the U.S.  It is available online at Gourmetsleuth.com


Grown Your Own

photo by: Chiliplants.com

As with most all chiles the pasilla de Oaxaca prefers a hot summer climate. The chiles are easy to grow.

The Chiliplants.com website offers an amazing selection of chile pepper varieties. If you are interested in growing your own chiles de Oaxaca this is an excellent source.


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