Pasilla de Oaxaca Chiles, Capsicum annuum, are hot chiles that measure 15,000-25,000 Scoville Heat Units (SHU). They are also called pasilla de Oaxaca, pasilla de Oaxaca chile, pasilla mixe, or chile pasilla Oaxaqueño. 

Pasilla de Oaxaca chiles are a major agricultural crop in that region Mexican state of Oaxaca. These chiles are farmed primarily on small-holdings properties, and are called ayuuk (pronounced “ah-YOOK”) by the locals. These locations and the processing areas where they are cleaned, dried, and smoked are fiercely protected by the locals to prevent the seeds and drying techniques from theft.

Pasilla de Oaxaca Chiles are popular with Mexican, American, and Japanese restaurants; cafes; breweries; catering companies; manufactures of bitters and cocktail mixes; and independent spice shops.

There are typically 3 Pasilla de Oaxaca Chiles per ounce.

One whole Pasilla de Oaxaca Chile = approximately two teaspoons of powder when ground.

Flavor Profile

Pasilla de Oaxaca Chiles deliver a deep, smoky flavor that can almost mimic the savory notes of pork. They deliver hints of tobacco and fruit, and a late heat that lingers.

Heat Level

These chiles are hot chiles, measuring 15,000 to 20,000 SHU (Scoville Heat Units).

How to Use

With their strangely meaty aroma, Pasilla de Oaxaca Chiles are useful for imparting umami, pork-like flavor into foods, including this Chile Marinated Pork Oaxaca Style. Use these chiles to season black beans for a rich-tasting Oaxacan Tlayuda without the meat, or in a smoky Pasilla De Oaxaca Black Bean Dip. They are also wonderful in Smoky Oaxacan Shrimp and Grits and Easy Borracho Beans.

Add Pasilla de Oaxaca Chiles to sauces like mole, soups, and salsas, or homemade taco seasonings. These chiles pair well with garlic, onions, allspice, epazote, cilantro, tomatillo, black beans, chicken, cocoa, coriander, and sesame seeds.