Used in décor and much as they are in cooking, de arbol chiles have a certain beauty to them as they retain their fire engine red color after drying. The tough woody stem has to be ripped out and discarded before use as they are totally inedible. In fact, the name “de arbol” means “treelike,” in Spanish.
These chiles are equal to cayenne in heat and have a slight red bell pepper flavor. These should be lightly toasted and then reconstituted in water for use (or broth, if you are making a soup or stew). Blended with salt, olive oil, parsley, lime zest, garlic, and cilantro it makes for a seductive chimichurri to pair with a grilled flank steak.
|Ingredients||Dried de arbol chiles.|
|Recommended Applications||Utilize the De Arbol Chile in any dish where a noticeable flavor and heat are desired. Traditionally used as a staple in Southwestern cuisines, you may also add this chile to Mexican dishes, chili, or salsa for a unique kick.|
|Basic Preparation||Rinse this product with cold water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after re-hydration, dice or puree before adding to your recipe.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Handling / Storage||Store in a cool, dry place|
|Scoville Heat Scale||10,000–23,000, 30,000–50,000|
|Shelf Life||2 Years|
|Country of Origin||China|
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