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Voodoo 6 said:
Chile de arbol for sure. Makes a great salsa! Cheers!
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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.
 
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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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SmokenFire said:
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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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:
 
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SmokenFire said:
 Couple years back I made a test batch (#3) with them though, and it was very well received.
 
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     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.
 
 
hogleg said:
 
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:
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      I'm sure it's been long-since sous vided.
 
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SmokenFire said:
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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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.
 
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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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