Dried Tree Chili "Mexlatin" 100 gr.
The word chile comes from the Nahuatl chilli. The chile de árbol is a variety of chile native to Mexico and Central America. It is widely used in Mexican cuisine. It is characterized by a spicy flavor and good aroma; it can be cooked or used raw, sliced, etc.
It is most commonly found in sauces that are used to give a different touch to each meal. The spicy flavor comes from capsaicin, which is what causes the spiciness, and depending on the concentration of this, the level of spiciness of the chili will be.
There are more than 30 varieties of chiles; however, not all are grown in all regions and this makes some of them characteristic of certain areas. Chiles de árbol have a high content of vitamins C and A, and have been cultivated since pre-Hispanic times. The chile de árbol gets its name from the taller than average plant and its long, thin fruits, about 7 cm long.
It is green in colour, although it turns red when ripe. When dried, it is bright red. It is usually eaten dried, although some people prefer it fresh. This variety is very spicy and is best grown in warm climates. Without water and at low temperatures, it is almost impossible to grow.
Recipe to prepare a Chile de Árbol Sauce using 100 g of "Mexlatin" Dried Chile de Árbol. This sauce is spicy, perfect for those who enjoy a touch of heat in their meals, and can accompany tacos, grilled meats, quesadillas and more.
Ingredients:
- 100 g of dried Chile de Árbol "Mexlatin" (approximately 30-35 chiles)
- 2 medium tomatoes
- 1 clove of garlic
- 1/4 white onion
- 1 teaspoon salt (or to taste)
- 1/4 cup white or apple cider vinegar
- 1 cup water (or more, depending on desired consistency)
- 1 tablespoon vegetable oil
Instructions:
Prepare the chilies:
Wipe the chiles de árbol with a dry cloth. It is not necessary to remove the seeds, but if you want to reduce the spiciness, you can remove some of them.
Toast the chilies:
In a dry skillet, toast the chiles de árbol over medium heat for about 30 seconds per side, stirring constantly to prevent burning. This step intensifies their flavor, but be careful not to toast them too much as they can become bitter.
Hydrate the chiles:
Place the roasted chiles in a bowl and cover them with hot water. Let them sit for 10-15 minutes to soften.
Roasting the vegetables:
Roast the tomatoes, onions and garlic on a griddle or skillet until lightly charred and soft. This will give the sauce a smoky touch.
Blend the ingredients:
Drain the hydrated chiles and place them in a blender.
Add the tomatoes, onion, garlic, salt and vinegar.
Add 1 cup of water (or a little more if you prefer a thinner sauce) and blend until smooth.
Cooking the sauce:
Heat a tablespoon of vegetable oil in a skillet over medium heat.
Pour the blended sauce into the pan and cook for 10-12 minutes, stirring occasionally. This will help the flavors blend and thicken the sauce slightly.
Adjust consistency and flavor:
If the sauce is too thick, you can add more water until it reaches the desired consistency. Adjust the salt if necessary and let it cook for a few more minutes.
Serve the sauce:
This Chile de Árbol Sauce is perfect to accompany tacos, grilled meats, eggs, sopes, or any other dish that you want to give a spicy touch to. Its intense and spicy flavor is ideal for those who enjoy sauces with a good level of spiciness.
Enjoy this explosion of spicy flavors in your dishes!
