Dried arbol chillies are long and thin with a fierce heat that can be up to 12 times hotter than a jalapeño. They are commonly used in Mexican cooking to add heat and colour to hot sauce and chilli con carne. You can add them whole to soups and stews or soak them in water before blending to make a fresh salsa or classic adobo sauce.
Arbol chillies have a bright, clean heat and a slightly nutty flavour that works well in marinades for barbecued meat and seafood. Try blending soaked and chopped chillies with garlic, tomatoes, coriander and lime to create a spicy salsa for tacos and tortilla chips.
Ingredients: Dried whole arbol chilli
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