With mild heat and a smoky flavor, this chile will make your mole sing! Try in sauces or rehydrate for rellenos. To use, rehydrate in hot water for 15 minutes. Remove stem and chop or process. Or add a whole dried chile to a pot of beans or long-simmering soups or braises and remove before serving.
Ingredients: Dried and smoked Chilaca chiles
Oaktown Spice Shop has been in the Adams Point neighborhood for nine years. They focus on sourcing the absolute best-tasting version of each individual spice, then grind the spices themselves, in their shop. This means the ground spices customers find at Oaktown are bursting with flavor and are far fresher than those found elsewhere.
You can visit their own site here or find more of their spices on Keep Oakland Alive.