Chintestle smoked chile

A Smoked Chile Paste.
In Santa Maria Tlahuitoltepec village cocineras grind chile pasilla oaxaqueño into a paste called Chintestle. The chiles are smoked in nearby villages, only a five hour burro ride away! People used to take this paste with them to spread on their tortillas, making a nutritious and instant meal. Now it is mainly used as a seasoning for marinades and salsas.


Use this chile pasilla Oaxaqueño paste to spread on hot tostadas, or grind with roasted tomatillos and garlic to make a table sauce. You can also use this paste to season beans or other stews.

A delicious recipe can be made by grinding garlic, salt, chintestle paste, honey, orange juice and a little olive oil in a molcajete or in a blender to make a runny paste. Rub it all over a chicken and roast in the oven.

Recommended Recipes:

Roasted Chicken with Chintestle, Orange and Honey

Chintestle Paste 1 oz.

Chintestle Paste 1 oz.

Chintestle Paste 5 oz.

Chintestle Paste 5 oz.

Salsa con Pasta de Chintestle

  • 7 large tomatillos (5½ ounces)
  • 2 teaspoons Seasons of My Heart Chintestle Paste

On a hot comal or griddle roast the tomatillos until they change color and are soft. . Remove excess black off the tomatillos, but don’t peel them. In a blender place the 2 teaspoons of Seasons Of my Heart Chintestle Paste. Add the roasted tomatillos and blend well. Add water as needed to make it fluid.

Serve with tamales de Chepil or with roasted chicken or as the quintessential Oaxacan table sauce!