Oaxacan Chili Pepper

Region: Mexico
(4,000 to 10,000 h.u.'s) 

Produced in the Oaxaca region of southern Mexico, these whole dried 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.