I'm supposing this spicy recipe could be added into any dish you 
wanted to make spicier but initially it was intended for one of our favorite soups... Posole! I'll warn you this is quite spicy but the flavor is intense if you can get past the burn in your mouth! Here is how we made it...
3 Handfuls of dried Chili de Arbol
1/2 an Onion
1 Large dallop of Chopped Garlic
1/4-1/2 cube of Chicken Bullion
1/4-1/2 cup of Extra Virgin Olive Oil
Start by wearing gloves! The chili's are hot and you seriously don't want to touch your bare hands to these because the oil from them transfers to everything. Use gloves until they go into the blender! Next toast the chili's in a dry saute pan over high heat. WATCH OUT..... they will smoke and burn really easy. Don't let the chili's burn because it will make them bitter. They just need to be toasted for a few seconds. You might want to toast them in small batches because the larger the batch the harder to control. After they are toasted, keeping your gloves on, cut the stem off and slice them through one side to remove as many seeds and as much pith as possible. The more you remove the less heat there will be. When every pod has been cleared of pith and seed quickly rinse them in hot water. You don't necessarily want them to soak in the water so a quick rinse in all you need. From there put them directly in the blender. Also in the blender add in your garlic, bullion, and onion. With the blender on a low speed start to blend all the ingredients. Slowly add in the oil as it's blending. Go easy on the oil. I got a little to much the first time (as seen in pic). Too much oil isn't a terrible problem it just looks a bit unsavory and once it goes in it's hard to get out! Once everything is blended you can use the sauce immediately but Brent liked it better when we left it over night. When using the sauce go lightly at first. Add it in a little at a time until you have enough spice. Also remember if you want to cook with it in a dish that the longer it cooks typically the hotter it becomes so add it in as an after thought instead of in the beginning. Here's burning to you!!!
wanted to make spicier but initially it was intended for one of our favorite soups... Posole! I'll warn you this is quite spicy but the flavor is intense if you can get past the burn in your mouth! Here is how we made it...3 Handfuls of dried Chili de Arbol
1/2 an Onion
1 Large dallop of Chopped Garlic
1/4-1/2 cube of Chicken Bullion
1/4-1/2 cup of Extra Virgin Olive Oil
Start by wearing gloves! The chili's are hot and you seriously don't want to touch your bare hands to these because the oil from them transfers to everything. Use gloves until they go into the blender! Next toast the chili's in a dry saute pan over high heat. WATCH OUT..... they will smoke and burn really easy. Don't let the chili's burn because it will make them bitter. They just need to be toasted for a few seconds. You might want to toast them in small batches because the larger the batch the harder to control. After they are toasted, keeping your gloves on, cut the stem off and slice them through one side to remove as many seeds and as much pith as possible. The more you remove the less heat there will be. When every pod has been cleared of pith and seed quickly rinse them in hot water. You don't necessarily want them to soak in the water so a quick rinse in all you need. From there put them directly in the blender. Also in the blender add in your garlic, bullion, and onion. With the blender on a low speed start to blend all the ingredients. Slowly add in the oil as it's blending. Go easy on the oil. I got a little to much the first time (as seen in pic). Too much oil isn't a terrible problem it just looks a bit unsavory and once it goes in it's hard to get out! Once everything is blended you can use the sauce immediately but Brent liked it better when we left it over night. When using the sauce go lightly at first. Add it in a little at a time until you have enough spice. Also remember if you want to cook with it in a dish that the longer it cooks typically the hotter it becomes so add it in as an after thought instead of in the beginning. Here's burning to you!!!
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