Pasilla de Oaxaca Chiles

These Pasilla chiles are grown in the Sierra Norte region of Oaxaca. After harvesting, they are smoked dried for 2-3 days, creating a deep smokey and slightly tobacco like flavor with a heat that lingers. They are, of course, great for moles and and adds a meaty flavor to bean and lentil dishes.

Try dry toasting the chiles first before soaking in hot water for 20 minutes and rinsing in cold water. Then you can skin, chop, or blend per your cooking needs. 

Scoville Units: 4,000- 10,000

There are approximately 3 chiles per ounce.
Jars hold 1.15 ounces.

Origin: Mexico