POSTED IN: Chiles , Ingredients
TAGS: Arbol , Chile , Chile de Árbol , Chili , Chilie , Spice , Vegetables
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It goes by other names like bravo because of its heat (aggressive), and pico de paloma (doves peak) or cola de rata (rat's tale) because of its thin and pointy physique. It is also called Sanjuanero, I have still yet to find out why. It is eaten throughout Mexico and can be found almost anywhere in the US.
I would love a recipe of a base chili sauce using this chili.Alice Arendain | September 13, 2011 3:01 PM
Hola Alice, I will be sure to post one soon. I know of a delicious one made with peanuts!Pati Jinich replied to comment from Alice Arendain | September 14, 2011 11:20 AM
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