Originally Posted by landarc
I think the use of chile de arbol is great, one of the most flavorful chiles around.
Agreed. I always have two versions of ground chili de arbol in my pantry: One ground with seeds for extra heat, and one ground without seeds for more flavor. Between that and Sriracha sauce, I can make any bland dish into something with a little heat.
Shelter me from the powder and the finger
Cover me with the thought that pulled the trigger
Think of me as one you'd never figured
Would fade away so young With so much left undone
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