Arbol pepper dry and whole

Whole and dried Arbol peppers Arbol peppers, or "tree" peppers, are spicy, hot, dried peppers used throughout Mexican cuisine to refine soups, stocks and sauces. HASFully ripe, arbol peppers present a fiery bright red color, before being then dried in the sun to enhance their heat and intense flavor.   The sharp, fiery heat of Arbol peppers makes them a perfect ingredient for homemade salsas, sauces, pastes and soups.   For anyone wanting to create their own salsas, they are a must.

 With their lingering spiciness, Arbol chiles also work well in pickled chile oils or as a spice in different dishes like tacos, enchiladas or even stews, to give them a powerful kick.

 In this case, the peppers come from China.

 A good chile de arbol sauce with green tomatoes, or tomatillos as they are called in some places, is a very good sauce to accompany your steak tacos.   I know there are many chile de arbol salsas, some made with oil or vinegar and tomatoes.   But I hope you like this version with grilled chiles de árbol. SALSA CHILE DE ARBOL RECIPE: 7 small tomatillos, washed and peeled 10 chiles de Arbol for a hot sauce. 5 if you want it soft 1 clove of garlic ½ teaspoon of salt Place tomatillos and garlic in a frying pan over medium heat until soft and golden, 18 to 20 minutes.   The garlic clove will toast more quickly, so put it in a blender or food processor.   In another pan, quickly toast the Arbol peppers.   This will take about a minute.   This is quick because this chili burns easily and your sauce would taste bitter. Turn your tomatillos for even cooking. Puree the tomatillos, Arbol peppers, garlic and salt in a blender until you obtain a slightly compact sauce, adding a little water if necessary.   But tomatillos are usually very juicy, so you won't need to add water. This sauce will keep for up to 3 days in the refrigerator in an airtight container. If you want to enjoy your chile de arbol sauce with homemade tacos, here is my other version of Steak Tacos. These tacos are made from chopped Diezmillo steaks, seasoned with sea salt, a little oil and placed on a very hot griddle.   Cook to your liking and serve with warm tortillas garnished with chopped cilantro and white onion.   And of course, a good chile de arbol sauce.