Chile de Arbol Sauce
The Chile de Arbol is a small, potent Mexican chili pepper that grows 5 to 7.5 cm long and is .65 to 1 cm in diameter. It starts out green and turns a bright red color as it matures. It is also known as ‘tree chili’, a Spanish name that refers to the woody stem of the pepper. Other nicknames include bird’s beak or rat’s tail chile.
At Salsa Cosecha, we take these peppers when they are at the peak of perfection to use them in our tasty mexican salsa. With a heat that ranks 30,000 to 50,000 units on the Scoville scale, they are perfect for soups and marinades but can also be used to flavor meats and a variety of other dishes.
El Chile de Arbol es un pequeño y potente chile mexicano que crece de 5 a 7.5 cm de largo y es de 0.65 a 1 cm de diámetro. Comienza a crecer con un color verde y se convierte en un color rojo brillante quando se madura. También se conoce como "Chili de árbol", un nombre que se refiere al tallo leñoso del chile. Otros apodos son el pico de pájaro o cola de rata chile.
En salsa cosecha, tomamos estos chiles cuando están en la cima de la perfección para usarlos en nuestra sabrosa salsa mexicana. Con un calor que clasifica 30.000 a 50.000 unidades en la escala de Scoville, son perfectos para sopas y marinadas, pero también se pueden utilizar para dar sabor a carnes y una variedad de otros platos.
NET WT 9.17oz.
After going on Keto, I had to change the way I eat. Huy Fong Sambal Oelek came highly recommended on the forums, so I knew it'd be good. I was, however, unprepared for just how good Chile de Arbol Sauce would taste, its amazing texture, and exactly the right amount of heat for food. I'm really enjoying this now.
I don't know what more I could possibly say about this little kitchen secret. I use Chile de Arbol Sauce in all my Asian dishes, of course, but also it is my heat of choice in everything else needing a little boost. Not being able to tolerate really hot sauces and/or chilies, I can handle this one in teaspoon doses.
"This Chile de Arbol Sauce is amazing. Perfect amount of heat but a couple notches away from being too intense. I combine it with soy sauce, garlic and honey and heat over already cooked chicken until the sauce thickens. Also, add a teaspoon to a tablespoon or so of mayo and have with a deli sandwhich. That's probably my favorite way to use it. I love hot sauces, and sriracha used to be my constant go-to until this came along. It doesn't have a super distinct taste like sriracha or other hot sauces. It just zings up foods with a slight kick in the pants.
Even though I use it no less than a couple times a week, these sized jars last me for quite some time. They arrived quickly and well packaged with no damage."
I can't explain how good this stuff tastes. I don't put Chile de Arbol Sauce on food, I make food so I can put this stuff on it. If I could make it into a soup and just eat it like that, not only would I do it, I would bathe in that soup. Keep up the good work Sambal people.
All the TV chefs say to add Chile de Arbol Sauce to your chile arsenal for depth of flavor. Amen. Glad I did. Use it on everything along with Japanese pepper/sesame/shaker togarashi. Also on Amazon. Hot but not tonsil clinging. Umami. Acid, sweet, sour, hot. Same guys who make Sriracha which to me is much hotter. Just on rice or eggs, fab. Miso soup, soba noodles, on and on. I even made a squeezer of honey, sherry vinegar, sesame oil and ginger and this. Endless apps. Hence good to buy two more cheaply than one and bigger size than local store.