Not exact matches
ground cumin 2 - 3 dried chiles de
arbol, stems removed salt and pepper to taste 1 — 1.25 lbs.
Smoky Chile Marinade 4 dried chipotle chiles 1 cup hot water 8 cloves garlic 1/2 cup chopped onion 1⁄3 cup olive oil 1/2 cup dry red wine 2 tablespoons red wine vinegar 2 teaspoons Dijon - style mustard 2 teaspoons brown sugar 2 teaspoons
ground chile de
arbol or other
ground hot chiles 1 teaspoon Worcestershire sauce The Venison 4 venison steaks or substitute beef steaks, 1 inch thick
In a dry pan, toast about 5 - 6 dried
arbol chilies until fragrant (1 - 2 minutes), and pulse in a spice grinder, until finely
ground.
It's a spicy, creamy salsa made from
arbol chiles and
ground peanuts.
It is a spicy little number, full of dried
arbol chiles but creamy with
ground peanuts to calm the heat.
Is there a source for detail data on habaneros, de
arbols, Indian green chile, etc., particularly by the pod, by weight, by volume, by
ground volume?