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The ugly duckling of a chiles. Pasados are fresh green chiles that are roasted, peeled, seeded and then dried. Tastes of roasted green chiles.
A tasty and moderately hot chile, the pasilla is a versatile chile used commonly in Mexico. Use rehydrated, whole, ground or fried.
Smaller than the extra grande variety, this pasilla de Oaxaca is just as flavorful and cheaper too.
The rare pasilla de Oaxaca is smoky and fruity with moderate heat and only occasionally ventures beyond its borders.
An Épices de Cru favorite sourced directly from the high Sierra Mije. The rare Pasilla de Oaxaca chile pepper is smoked, moderately hot, with fruity notes.
Also known as ‘bird chile,’ this tiny Mexican chile packs a punch. It is mostly used to make pico de gallo, a combination of salt and ground piquin chile.
