De-Stemmed De Arbol Chiles
The De Arbol Chile is known for its thin flesh, searing heat and woody stem. Unlike many other chiles, these retain their bright, rich color through the drying process.
Rinse and soak in hot water for 10 minutes until rehydrated or add to recipe that will cook for at least 10 minutes.
Storage & handling
Store in cool, dry place.
Dried de arbol chiles.
In Mexico, the standard hot sauce sold in markets and offered in restaurants is traditionally made with the De Arbol Chile. This recipe enhances the flavor and fiery heat of the chile with cumin, allspice, cloves and oregano, and also features toasted sesame and pumpkin seeds for both flavor and body.