the reviews said they were pretty spicy. idk I just think they'll make my meals prettier😸
by xAquero
10 Comments
t-o-m-u-s-a
Arbols are great! Make some salsa!
jamison88
Those pack a decent punch. Be careful haha. I crush them up and use them in place of regular chili flakes.
stevens_hats
Step 1) break off the stems, empty the seeds.
Step 2 options) If you’re putting them in something like chili, you’re going to want to want to let it all simmer for a long time. Otherwise they’re kinda leathery and chewy.
If you want to put on top of food, you could either rehydrate them by microwaving or boiling in water for a minute and letting sit to absorb, or just smash them up as a dry spice sprinkle.
i_wap_to_warcraft
Yummmmm. Toast the chiles before rehydrating to increase their heat and nuttiness. You can blend them with tomatoes, tomatillos, onion, garlic, and a little water. I like to roast those too before blending
VexTheTielfling
Quarter of an onion, 4-6 cloves of garlic, a handful of the dried peppers, about 5 limes worth of juice, salt, and just enough water to make it a runny paste. That’s what I use as salsa for grilled meats. Or for cooking you Fry them peppers in oil along side the garlic and onions to give your dish a bit of spice. You can also blend a handful with a large can of roasted tomatoes, garlic, tiny bit of chicken bullion to make deviled shrimp. Fry shrimp 50% and let them finish my straining the sauce onto the pan well as some cilantro. Serve with Mexican or white rice.
vode123
I ordered that same brand off amazon. Very fresh dried peppers. Love to add them to stir fry and munch them.
Right-Bid222
Great staple to have at home if you like spicy!
stdio-lib
I recommend that you dry-toast them before you rehydrate. They’re delicious!
amazing_rando
These are a key ingredient in so many Mexican recipes, you’re unlocking a whole new world
zigaliciousone
I gave out a bunch of these things to my Hispanic friends, thinking they would like fresh ones. Turns out they dry them out anyway before turning them into sauce.
10 Comments
Arbols are great! Make some salsa!
Those pack a decent punch. Be careful haha. I crush them up and use them in place of regular chili flakes.
Step 1) break off the stems, empty the seeds.
Step 2 options)
If you’re putting them in something like chili, you’re going to want to want to let it all simmer for a long time. Otherwise they’re kinda leathery and chewy.
If you want to put on top of food, you could either rehydrate them by microwaving or boiling in water for a minute and letting sit to absorb, or just smash them up as a dry spice sprinkle.
Yummmmm. Toast the chiles before rehydrating to increase their heat and nuttiness. You can blend them with tomatoes, tomatillos, onion, garlic, and a little water. I like to roast those too before blending
Quarter of an onion, 4-6 cloves of garlic, a handful of the dried peppers, about 5 limes worth of juice, salt, and just enough water to make it a runny paste. That’s what I use as salsa for grilled meats.
Or for cooking you Fry them peppers in oil along side the garlic and onions to give your dish a bit of spice. You can also blend a handful with a large can of roasted tomatoes, garlic, tiny bit of chicken bullion to make deviled shrimp. Fry shrimp 50% and let them finish my straining the sauce onto the pan well as some cilantro. Serve with Mexican or white rice.
I ordered that same brand off amazon. Very fresh dried peppers. Love to add them to stir fry and munch them.
Great staple to have at home if you like spicy!
I recommend that you dry-toast them before you rehydrate. They’re delicious!
These are a key ingredient in so many Mexican recipes, you’re unlocking a whole new world
I gave out a bunch of these things to my Hispanic friends, thinking they would like fresh ones. Turns out they dry them out anyway before turning them into sauce.