Chile De Arbol Pepper Pods in a Bulk Bag

Chile De Arbol is a hot little pepper, long and skinny, with an astringent pungent flavor and searing heat. Closely related to the Pequin Pepper, but also very comparable to a Cayenne Pepper in heat. Use in sauces, rubs, chili, and stews.

Whole chile pepper pods. Net Weight 1.4 ounces / 40 grams.

Heat Level 8/10.

To Rehydrate Dried Chili Pods: Place chiles in a bowl. Pour just enough boiling water over the pods to cover them. Cover the bowl with a lid or plastic wrap and allow to rest for approx. 10 minutes, or until chilis are soft and pliable. For a more intense, toasty flavor, use a spatula to press the dried pod in a hot skillet (no oil or liquid) until you see a little wisp of smoke rise, flip over the chili and repeat on other side. Then, proceed with directions above for rehydrating.

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Recipe: Shrimp Fra Diavolo
Fra Diavolo translates from Italian to "Brother Devil". This spicy shrimp and tomato dish is served atop a bed of pasta.

2 Tbls. vegetable oil OR olive oil
4 cloves garlic, minced
1 - 2 Chile De Arbol pods, crushed into flakes
28 oz. can petite diced tomatoes
8 oz. can tomato sauce
1/2 cup dry white wine
2 tsp. dried parsley flakes
2 tsp. dried basil
1 tsp. dried oregano
1 pound uncooked, peeled, deveined shrimp
salt and pepper, to taste
1 pound linguine OR angel hair pasta, prepared as directed on package

~ Pour the oil into a large skillet over medium heat; add the garlic and crushed peppers; cook, stirring often, until the garlic is soft and lightly browned, about 2 - 3 minutes.
~ Add tomatoes, wine, and herbs to skillet, then stir in shrimp; simmer, stirring often, until shrimp are completely pink, about 5 - 7 minutes.
~ Add salt and pepper to taste.
~ Serve Shrimp Diablo over prepared linguine or anger hair pasta.