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Pasilla de Oaxaca
Literally translated “Little raisin from Oaxaca”, these smoked chilaca chiles are prized for their deep smoky flavor and intense heat. These are hard-to-find chiles ONLY come from Oaxaca, and are regularly sought after by top chefs worldwide.
DIRECTIONS: Simply toast dried chiles in a hot skillet until they start to release their aroma, then submerge them in hot water for 20 minutes or until soft. Taste chile to gauge heat level (some can be pretty intense!) and remove seeds as needed. Roughly chop into bite-size pieces and mix into your favorite homemade green salsa, guacamole or anywhere a punch of color and smoky heat would be appropriate. Try a blackened tomatillo salsa (tomatillos, garlic, salt, lime juice, pasilla de Oaxaca) or a cilantro-based salsa (cilantro, jalapeno, serrano, onion, lime juice, cumin, pasilla de Oaxaca) for your next party!
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