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Jose Montezuma Chilli Chili Sauces Hot Sauce


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Jose Montezuma Chilli Chili Sauces Hot Sauce Mexican Arbol Chillies powder 100g
Mexican Arbol Chillies powder 100g
Qty :

A vacuum sealed package of 100G arbol powder


Mexican Arbol chilies, also known as birds beak chilies, are small and slender peppers that are commonly used in Mexican cuisine.
Their heat index is between 15,000 and 30,000 Scoville units.
Here are some of their uses:

    Culinary Flavor: Arbol chilies have a hot and intense flavor, with hints of smokiness and a slightly acidic taste.
    They add a fiery heat to dishes without overpowering the other flavors.
    They are often used in salsas, hot sauces, and marinades.

    Salsas and Sauces:
    Arbol chilies are a popular ingredient in Mexican salsas and sauces.
    They can be toasted, rehydrated, and blended with other ingredients such as tomatoes, onions, garlic, and spices to create flavorful and spicy salsas.
    They are also commonly used in adobo sauce, a versatile and tangy sauce used in many Mexican dishes.

    Dried and Powdered:
    Arbol chilies are often dried and used in their whole form or ground into a powder.
    Dried Arbol chilies can be added to stews, soups, and braises to infuse them with heat and flavor.
    The powdered form can be used as a spice to season dishes or as a table condiment.

    Tamales and Enchiladas:
    Arbol chilies are frequently used in Mexican dishes like tamales and enchiladas.
    They can be incorporated into the filling or used to prepare the sauce.
    The chilies heat and flavor enhance the overall taste of these traditional dishes.

    Infused Oils and Vinegars:
    Arbol chilies can be used to infuse oils or vinegars with their spicy flavor.
    By soaking dried Arbol chilies in oil or vinegar, you can create a homemade condiment that can be drizzled over salads, grilled vegetables, or used in marinades.

Remember, Arbol chilies are quite spicy, so its essential to use them judiciously if you prefer milder flavors.
Its always a good idea to handle them with caution, wearing gloves, and avoiding touching your face or eyes after handling them,
as the capsaicin in the chilies can cause irritation.

Jose Montezuma
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