Oaxacan Chili Pepper
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- Inventory on the way
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(4,000 to 10,000 h.u.'s)
Produced in the Oaxaca region of southern Mexico, these peppers have a robust and delicious smoky aroma and flavor due to being fully dried and smoked over low heat for a few days.
Perfect for mole sauce, chilis, and soups, its smoky flavor is paired with a medium heat level. Use whole like a bay leaf to infuse a pot of chili, or break apart and allow to reconstitute with a slow-cook recipe. If you are new to Oaxacan Chili Peppers, they have a more intense smoke flavor than Chipotles, but with less heat.