Capsicum annuum
Pasilla de Oaxaca - Scoville, Taste & Uses
Pasilla de Oaxaca is a smoked, dried chilaca grown in the Sierra Mixe. The pods are dark, wrinkled, and fragrant like wood-fired cacao. Flavor marries raisin sweetness with assertive smoke and medium heat. Oaxacan citizens crumble it into bean stews, tamales, and black mole. Just a few strips transform sauces with campfire depth. Toast gently, soak, then purée for smoky salsas and adobos. Heat ranges from 3,000 to 10,000 SHU, edging toward serrano levels. Rustic smoke, mountain heritage - honored by the Ministry of Ember Heat. Pasilla de Oaxaca typically measures 3,000-10,000 SHU (Medium). Shows up across Mexico, Sierra Mixe Oaxaca in condiments, pickles, and marinades. Blend Pasilla de Oaxaca into salsas, moles, and adobos for smoky flavor. Infuse it into broths, beans, and sauces for tlayudas. Crush flakes over roasted vegetables or grilled meats. Combine with tomatillo, garlic, and sesame seeds for salsa de pasilla. Because smoke is intense, pair it with sweet ingredients like plantain or roasted tomato. See sauces using Pasilla de Oaxaca
Also known as: Oaxacan Pasilla, Mixteca Pasilla
Species
Capsicum annuum
Heat
Flavour
Medium, Smoky, Earthy, Rich, thin-skinned
Origin / Regions
Mexico, Sierra Mixe Oaxaca
Colour / Shape
Deep brownish red, heavily smoked
Pod size
8-12 cm long, 2-3 cm wide
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Flavour & Aroma
Pasilla de Oaxaca is a smoked, dried chilaca grown in the Sierra Mixe. The pods are dark, wrinkled, and fragrant like wood-fired cacao. Flavor marries raisin sweetness with assertive smoke and medium heat. Oaxacan citizens crumble it into bean stews, tamales, and black mole. Just a few strips transform sauces with campfire depth. Toast gently, soak, then purée for smoky salsas and adobos. Heat ranges from 3,000 to 10,000 SHU, edging toward serrano levels. Rustic smoke, mountain heritage - honored by the Ministry of Ember Heat.
Blend Pasilla de Oaxaca into salsas, moles, and adobos for smoky flavor. Infuse it into broths, beans, and sauces for tlayudas. Crush flakes over roasted vegetables or grilled meats. Combine with tomatillo, garlic, and sesame seeds for salsa de pasilla. Because smoke is intense, pair it with sweet ingredients like plantain or roasted tomato.
Heat Profile
Scoville range
3,000-10,000 SHU
Heat label
Medium
Harvest window
Late summer to autumn
Sauce Index count
-
History & Culture
Farmers in Oaxaca’s Mixe region dry chilaca peppers over smoldering oak, creating Pasilla de Oaxaca. This technique dates back generations, giving the pepper a signature smoky aroma distinct from chipotle. The chili remained a local specialty until the 1990s, when chefs spotlighted Oaxacan ingredients internationally. Today, specialty importers carry Pasilla de Oaxaca for chefs seeking authentic smoky depth without chipotle’s tomato notes.
Botany & Growing Notes
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Grow chilaca plants in warm, sunny plots. Harvest ripe pods, then smoke-dry them over low coals for several days. Home growers can replicate the process with smoker boxes at 60°C to 70°C until pods dry but remain pliable. Provide plants with fertile soil, regular water, and 90 to 100 days to maturity. Support stems since pods grow long and heavy.
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Pasilla de Oaxaca typically measures 3,000-10,000 SHU (Medium). Ranges shift with cultivar and growing conditions.
Medium, Smoky, Earthy, Rich, thin-skinned
Oaxacan Pasilla, Mixteca Pasilla show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Aleppo, Cherry Pepper, Chipotle, Espelette for comparable heat or recipes.
- Aleppo - Medium
- Cherry Pepper - Medium
- Chipotle - Medium
- Espelette - Medium
Blend Pasilla de Oaxaca into salsas, moles, and adobos for smoky flavor. Infuse it into broths, beans, and sauces for tlayudas. Crush flakes over roasted vegetables or grilled meats. Combine with tomatillo, garlic, and sesame seeds for salsa de pasilla. Because smoke is intense, pair it with sweet ingredients like plantain or roasted tomato.
Grow chilaca plants in warm, sunny plots. Harvest ripe pods, then smoke-dry them over low coals for several days. Home growers can replicate the process with smoker boxes at 60°C to 70°C until pods dry but remain pliable. Provide plants with fertile soil, regular water, and 90 to 100 days to maturity. Support stems since pods grow long and heavy.
Use gloves, ventilation, and soap to remove capsaicin oils.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-10