Re: [CH] Chile de Arbol
Tony Lima (TonyLima@ms.spacebbs.com)
Tue, 08 Dec 1998 15:41:44 GMT
We grew half a dozen de arbol plants this past summer. We
liked the fresh chiles so much we'll grow a dozen next
summer. The taste is hard to describe. They have a decent
burn, but an almost delicate flavor with a little lemon
tang. Over the summer, our favorite recipe is Thai Basil
Chicken (recipe in the chile-head archives) made with about
6 de arbols instead of whatever the original recipe calls
for.
Highly recommended. - Tony
On Mon, 7 Dec 1998 21:03:08 -0800, "Porter Banister"
<porter9@concentric.net> wrote:
>One of my favorite chiles is chile de arbol. I love its smokey flavor, and
>appreciate its very decent burn. It occurs to me, however, that the only
>forms I have had it in have been dried, powdered, and Hot Sauce. Can any of
>you chile-heads who grow it describe for me what it tastes like fresh, and
>possibly post (or link to) a recipe that calls for fresh chile de arbol? I
>am wondering if it is as smokey when fresh as it is in its dried forms. Does
>it fall into the same category as cayenne in that it is rarely consumed
>fresh?