The small de Arbol chile packs a lively punch into stews, sauces, and soups. Although it may produce a searing heat, it is not the hottest of the dried chilies. It has a very crisp, lively, grassy flavor that works especially well in Asian cuisine, too.
Reconstitute in water for 10 minutes. Then dice or puree, and add to salsas, sauces, stews or soups.
