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Oaxacan Black Chilhuacle Chilli Salsa

Name: Oaxacan Black Chilhuacle Chilli Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 cup Chicken stock or water; 6 Dried black chilhuacle chilli; 1 pinch Sugar; 1 to taste Salt; 3 cloves Garlic; 1 tbsp Vegetable oil; 0.5 Onion; 3 Tomatoes

35 min (15 prep + 20 cook) Easy 8 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Oaxacan black chilhuacle chilli salsa — intense, smoky and deeply fruity.

About this recipe

Deeply smoky salsa made from Oaxacan black chilhuacle chillies toasted on a griddle with garlic and onion. Intense, fruity and perfect for chilaquiles, tacos and grilled meats.

History & Origin

Black chilhuacle salsa is one of the culinary jewels of Oaxacan cooking. The chilhuacle chilli - also spelled "chilhuacle" - is a dried chilli endemic to Oaxaca, cultivated mainly in the Cañada region. Its name comes from Nahuatl and means roughly "old broth chilli". Three varieties exist: red, yellow and black. The black chilhuacle is the darkest, most intense and most complex. It has a deeply fruity flavour with notes of raisin and dried plum, a light smokiness and a moderate heat that lingers on the palate without aggression. It is the chilli that gives its unmistakable character to Oaxacan black mole. The salsa is made by toasting the chilli on a dry griddle until glossy and fragrant, then blending with garlic, onion, tomato and stock. The result is a very dark, almost black sauce with a cling-worthy texture and a flavour that is hard to describe without tasting: complex, deep, slightly sweet and with that elegant bitterness that characterises the Oaxacan black chilli. This salsa is versatile: used for black chilaquiles, to coat bean or egg tacos, to marinate meats before grilling, and as a stew base. In Oaxaca markets its dark, smoky aroma draws attention from metres away.

Estimated cost

£3.50

Total cost

£0.44

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

Protein

Carbohydrates

Fat

Fibre

210mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wipe 6 dried black chilhuacle chillies with a damp cloth. Cut in half and remove seeds and veins. Reserve some seeds if you want more heat.
💡 Seeds and veins contain most of the heat; remove them for a milder salsa.
2
Toast the chillies on a dry griddle over medium heat for 1-2 minutes per side until they change colour and become fragrant. Do not burn.
💡 Good toasting is the difference between a mediocre and an extraordinary salsa.
3
Soak the toasted chillies in hot water for 20 minutes until softened. Drain.
💡 The soaking water has some heat; you can use it if you want more intensity.
4
Char-roast 3 tomatoes, half an onion and 3 garlic cloves on a dry griddle until lightly blackened.
💡 Charring the vegetables adds depth to the salsa.
5
Blend the soaked chillies with the charred vegetables, 1 cup chicken stock or water, salt and a pinch of sugar until smooth. Strain through a sieve if you prefer a fine texture.
6
Heat 1 tablespoon oil in a pan. Pour in the salsa and fry for 5-8 minutes, stirring, until it darkens in tone and thickens slightly. Taste and adjust salt. Keeps in the fridge for up to 1 week.
💡 Fried salsa has more body and flavour than raw blended salsa.