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#1 Edmick

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Posted 10 January 2018 - 07:38 PM

I think I already know the answet to this but a friend gave these to me. She picked them up in mexico and she doesn't know what they are. I'm thinking chile de arbol?
20180110_163111.jpg

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#2 Voodoo 6

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Posted 10 January 2018 - 08:03 PM

Chile de arbol for sure. Makes a great salsa! Cheers!



#3 Edmick

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Posted 10 January 2018 - 08:09 PM

Chile de arbol for sure. Makes a great salsa! Cheers!

Yea it's ok. Was just hoping for something a little more exciting. I can get dried chile de arbol from mexico at my local grocery store. Why someone would go to mexico and buy chile de arbol is beyond me. Anyways, I have some seeds soaking in a paper towel to see if they're any good. Don't know how they were dried but just wanna see if the seeds are viable. I have plenty of room so I wouldn't mind growing some.



#4 Voodoo 6

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Posted 10 January 2018 - 08:14 PM

The were probably sun dried so you should get some sprouting. Its one of my favorite Chiles for salsa.

 

http://thelatinkitch...-chile-de-arbol

 



#5 SmokenFire

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Posted 10 January 2018 - 08:15 PM

Love chile darbol.  Use them mostly for drying/grinding into powder as they're so thin walled that it takes a lot of them to make sauce.  Couple years back I made a test batch (#3) with them though, and it was very well received.  Takes a lot of them to make any significant amount of sauce, but their flavor and heat is on point.  


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#6 hogleg

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Posted 10 January 2018 - 09:21 PM

Love chile darbol.  Use them mostly for drying/grinding into powder as they're so thin walled that it takes a lot of them to make sauce.  Couple years back I made a test batch (#3) with them though, and it was very well received.  Takes a lot of them to make any significant amount of sauce, but their flavor and heat is on point.  

 

Test batch #3 was the best of all the test batches I tasted.  

 

:pray: Really wish it were in production

 

If you are out there G-rant, I'll still pay $30 for the bottle you have?? :crazy:  :lol:



#7 Hybrid Mode 01

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Posted 11 January 2018 - 08:25 AM

 Couple years back I made a test batch (#3) with them though, and it was very well received.

 

 

     You got that right, buddy! I'm pretty sure that if you had gone full scale with that sauce, you'd be president right now.

 

 

 

Test batch #3 was the best of all the test batches I tasted.  

 

:pray: Really wish it were in production

 

If you are out there G-rant, I'll still pay $30 for the bottle you have?? :crazy:  :lol:

 

 

      I'm sure it's been long-since sous vided.



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#8 Elpicante

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Posted 11 January 2018 - 09:12 AM

Love chile darbol.  Use them mostly for drying/grinding into powder as they're so thin walled that it takes a lot of them to make sauce.  Couple years back I made a test batch (#3) with them though, and it was very well received.  Takes a lot of them to make any significant amount of sauce, but their flavor and heat is on point.  


Can you post the #3 batch recipe. Here in AZ Chile de Arbol is easy to find so I would love to make a batch. I'm looking for something mild and I think this would me it.

#9 willard3

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Posted 11 January 2018 - 09:13 AM

Arboles for sure


Santa Maria Ahuacatitlan, Cuernavaca, Morelos, Mexico

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#10 smokemaster

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Posted 12 January 2018 - 02:14 AM

Several chile's look like that.

Puya and several others.

 

I like Landrace stuff,you'll find that even if it is Chili De Arbol,it very well could be a better tasting pepper than what seeds you get from other sources.

Don't be dissapointed  if it looks like something common,it might be a Landrace thing and be something you will really like.

 






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