These dried chillies are quite fiery and can be added to salsas, stews and sauces. They have a nutty, slightly smoky flavour and as with most dried chillies, toasting them briefly in a dry pan really brings out this flavour.
This variety of chilli is pretty common across many other cuisines such as Spanish, Indian, North African, Thai and Chinese.
Ingredients: Arbol Dried Peppers
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