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De Arbol Chiles at the Market

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Ingredient Spotlight

Joan (and Dan) are bringing a new batch of De Arbol chiles to the market tomorrow in San Francisco. These are the short, hot pain-inducing delights I'd mentioned earlier. You can cut them up for heat anywhere but I like to toast them briefly and then toss them into a blender. Pan roast some tomatillos, onion slices and garlic and then add it to the blender as well. Blend until smooth and you have a delicious Jalisco-style hot sauce.

Dearbolchilesdrying2

These were grown and dried right here in Northern California. I'll add them to the website, along with the starch corn and CAL, next week.



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