Description
Chile de árbol is the hot one – sharp and clean with a grassy edge, none of the ancho's sweetness, and not much flesh either. It won't thicken a sauce, it'll heat one. Reckon on two or three times the heat of a chipotle.
They keep their bright red even dried, which is why they end up hanging in ristras. Toast them fast, since the thin walls scorch in seconds, then blend into salsa de árbol or salsa macha, steep in oil for chili oil, or drop a few in whole to a stir-fry and fish them out later.
Ingredients
Dried chile de árbol.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
