Chile Negro / Pasilla de Oaxaca
What it is
"Chile negro" can refer broadly to the dark pasilla negro, but in Oaxaca the prized pasilla de Oaxaca is a distinct smoked, wrinkled, reddish-black chile, hotter and smokier than the central-Mexican pasilla.
How it's made
The Oaxacan type is smoke-dried over wood in the Mixe highlands, gaining a deep smoke character absent from the standard pasilla.
Flavor profile
Smoky, fruity, and notably hot, with dried-cherry sweetness and a tobacco edge — closer to chipotle in smoke but with pasilla's berry depth.
Culinary uses
Defines Oaxacan mole negro and smoky table salsas; stuffed for Oaxacan rellenos; simmered into brothy caldillos. Pairs with avocado leaf, chocolate, tomato, and beef.
Regional variations
Strictly the smoked Oaxacan type vs. the unsmoked central pasilla negro — a frequent source of confusion for cooks abroad.
Cultural & historical context
A pillar of Oaxaca's famous "seven moles," its smokiness reflecting the region's highland wood-smoking traditions.
Reference notes
Tags: `dried`, `smoked`, `medium-hot`, `Mexican`, `Oaxacan`, `C. annuum`, `mole-negro`. Related: pasilla negro, chipotle, chilhuacle. Substitute pasilla negro + chipotle. Sourcing: Oaxacan specialty importers; smoky aroma is the tell. Link → Pasilla Negro, Mole Negro, Chilhuacle.