Chile De Arbol is a hot little pepper, long and skinny,
with an astringent pungent flavor and searing heat. Closely related to the
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
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
2 tsp. dried basil
1 tsp. dried oregano
1 pound uncooked, peeled, deveined shrimp
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.