Menu

Pasilla Oaxaca Black Bean Dip

  • Details
  • Related Items

We know it’s wrong to have a favorite child, but pasilla Oaxaca reigns as our favorite chile. Don’t tell the others. They are great in their own ways, but pasilla Oaxaca has it all. Piquant and smoky, without being too much of either, these chiles can be used in soups and stews, sauces and more. If you’ve never used them, this dip is a fantastic introduction. Pasilla Oaxacas are dried smoked chilaca peppers. They have more heat than their ancho pepper siblings, but less than chipotle, they are smoky and have a great depth of flavor. Just pop one of these in while the beans are cooking, then blend it all up for this creamy dip. Tasty hot or cold, this dip is delicious.


 Leave a Comment

Leave a Comment

Your email address will not be published.

Caribbean Spice Grilled Salsa

Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Our favorite way to tame the fruit is to cook it slowly until the pale yellow becomes a rich gold and the sugars …

Five Seed Roasted Potatoes

This fabulous twist on roasted potatoes generously comes to us from chef Jerry Traunfeld of Poppy restaurant here in Seattle. The spice mix is a version of Bengali Five Spice, a.k.a. Panch Phoron, using ajwain seed in …

Spiced Fig Salad

For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This recipe for a spiced fig salad, which comes from …

Classic Hummus

Hummus is one of those things best made fresh from scratch, and neither grocery store nor restaurant versions can compare. Served with crunchy veggies, olives, feta and warmed pita bread, hummus is always a crowd …

Chole

Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …