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Pasilla de Oaxaca Adobo

Pasilla de Oaxaca Adobo

Adobos are purées of rehydrated chillies, and their possibilities are legion. This one combines full-bodied flavours with a slight smokiness, making it an ideal basis for stewed dishes.



  1. 1

    In a heated pan, grill the chilies. Turn them over regularly and grill until they are supple and fragrant (15-30 seconds).

  2. 2

    Slice open the chilies. Remove the seeds, stems and placenta.

  3. 3

    Soak the chilies in hot water. Drain after 15 minutes. Preserve the water and set aside the chilies.

  4. 4

    In a dry pan, grill the cumin for a few seconds. Add the oregano. Finally, add the black pepper. Roast these spices until they become aromatic.

  5. 5

    With a mortar and pestle or electric grinder, grind the spices into powder.

  6. 6

    In a food processor, reduce to a purée the chilies, the spices, the vinegar, the salt and the garlic. Add some water to achieve the consistency of mustard.