Chicken Tikka Masala
Chiles de Arbol means "tree chili" in Spanish. Other names for this pepper include bird's beak chilies or rat's tail chilies. The Chile de Arbol is a small, thin Mexican pepper that has a smoky grassy characteristic with an acidic heat, that is about 6 times hotter than a jalapeño pepper. On the Scoville scale, these range from 15,000 to 30,000 heat units. They are a wonderful addition to salsas, pickling brines, Tex-Mex chili, or homemade hot sauces. Ingredients: Arbol chiles.
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I grew up with these chilies, and ate some salsa with them. When you toast these chillies till almost burnt, the heat is much less and the flavor is much more complex. The flavor without toasting it too much of a single note of spice. We add about 8 toasted chili de arbol, I can of tomato sauce, one garlic glove, and a tablespoon of chicken Knoor bullion. Blend everything in a blender and be happy.
These are great tasting chiles jam packed with flavor! I bought these because I have so many recipes that I love but don't have access to fresh chiles. No problem, just soak these in hot water for a half hour and you're good to go! Tastes like fresh. Love it.
Great chiles! They are so fresh and tasty. And you get SO much!