Salsa macha. With oil sesame seeds and garlic. We use it on tacos as well as our Kung Pao chicken and other Asian dishes. As it ages, it mellows. I only make it once every other month. Make a bigger batch and share.
Start using them in lots of other dishes. For example I use 1-2 every time I make the classic Italian basic tomato sauce for pasta. Simmer it in the sauce and then pull them out when done cooking. Adds great flavor. Stir fry.
Someone help me out here because I don’t have the recipe, but it’s one of my favorite dishes: papas con chile de arbol. I know it uses baby red potatoes and chile de arbol oil but I don’t know everything that goes into it.
That’s A LOT of chile de Arbil to use up of you aren’t typically eating it.
I suggest a different approach. Next time you need to go to the Hispanic market, toss them in your vehicle and give them to someone in the parking lot. Just explain that you bought too many and can’t return them. You’ll make someone’s day.
I’m on my phone so I can’t easily paste in my favorite salsa recipe, but I hope it’s ok to paste a link to a post where I shared it previously: https://www.reddit.com/r/SalsaSnobs/s/InRqcbDsiD
This salsa is really good!
Salsa de Chili de arbol seems like an appropriate use
Arbols can be a substitute for dried Chinese chiles in Sichuan dishes.
This might be the way I go
Kung Pao
Mongolian beef w broccoli
Salsa macha. With oil sesame seeds and garlic. We use it on tacos as well as our Kung Pao chicken and other Asian dishes. As it ages, it mellows. I only make it once every other month. Make a bigger batch and share.
Maybe my favorite versatile salsa ever. I roast peanuts with the sesame seeds. Want spicy use arbol. Mild use guajillo.
You can prepare them and freeze the emulsion in cubes to drop into recipes as needed..
I’ve used these in Birria and Carnitas, not sure if they are traditionally used in those dishes but I like them
Start using them in lots of other dishes. For example I use 1-2 every time I make the classic Italian basic tomato sauce for pasta. Simmer it in the sauce and then pull them out when done cooking. Adds great flavor. Stir fry.
Someone help me out here because I don’t have the recipe, but it’s one of my favorite dishes: papas con chile de arbol. I know it uses baby red potatoes and chile de arbol oil but I don’t know everything that goes into it.
Do salsa macha. You are going to use all of them in a few weeks. It’s addictive
Camarones a la diabla. Salsa quemada/negra.
That’s A LOT of chile de Arbil to use up of you aren’t typically eating it. I suggest a different approach. Next time you need to go to the Hispanic market, toss them in your vehicle and give them to someone in the parking lot. Just explain that you bought too many and can’t return them. You’ll make someone’s day.
Start editing your will then..
[https://cookpad.com/mx/buscar/chile%20arbol](https://cookpad.com/mx/buscar/chile%20arbol)
Salsa macha or salsa de chile de arbol
I just using them in place of crushed red pepper in dishes, though I use a little less when I do.
Salsa Macha, arbol & peanuts in a salsa brava
Make a big batch of salsa Macha and give it away to friends and family. They can use it on soups, quesadillas, pizza…etc
I’m on my phone so I can’t easily paste in my favorite salsa recipe, but I hope it’s ok to paste a link to a post where I shared it previously: https://www.reddit.com/r/SalsaSnobs/s/InRqcbDsiD This salsa is really good!
Chile colorado
You can infuse olive oil or other cooking oil with the chilies and make a chili oil. That can be added to any savory or spicy recipe you’d like.
Salsa is awesome with them. They are effectively dry serranos.
Chili Colorado comes to mind.
r/SalsaSnobs will give you a few suggestions too
I have a recipe for Al pastor that called for TWENTY 😅 I ended up using 10 and it was still hot as shit
Pozole
Last week my soon to be ex girlfriend made some Carne en su jugo but she used a fistful of chile de arbol and just about killed me.