Chile de Arbol Seco 1kg, 4.5kg and 10kg.
Offers a bitter, smoky and grassy flavor with an acidic heat. Scoville units: 6-7 (5000-30,000).
The chiles can be pureed to make a sauce for chips or to season the pork filling for tamales, and heat up chili, a stir fry, soups, and stews.
Toast them and then grind them into a powder to season red chile sauces or create a spice rub.
Whole, add to flavor oils and vinegar. They are often used to make wreaths or other decorative items.
Puerco en chile colorado.
Charred tomatillo chile salsa.
Prepare your own chile sauce (2 cups)
12 dried chile pods
1 t salt
2 T oil
1 T flour
Wash the chillies under running water remove the chilli stems, seeds and veins (leave the seeds for a hotter sauce).
Place the washed chillies into a pan with 2 cups of water and stir for 10min. The chilli flesh will become soft. Put the mixture into a blender and pure until smooth. (Optional: strain to remove any possible seeds or skin).
From here on in, it’s all about your own personal taste.
If you are not using all the red chilli pure right away, it can be frozen at this point. Simplify and use it exactly as you would fresh pure in any recipe.
To complete the basic red chilli sauce season & thicken the pure as follows:
Heat the oil in a pan, add the flour and mix quickly, pour the chilli pure and stir until thicken.
Add salt, oregano, cumin and garlic powder, reduce the heat and stir for few minutes. If is to hot, add some water or tomato juice.
Your chilli sauce is now ready.