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Best sub for chile de arbol?

MrsJonesey Jun 27, 2013 09:16 AM

Google result says cayenne. I have that and crushed red pepper flakes. I am leaning towards the red pepper flakes since the recipe seems Italian (fennel, olives, tomatoes). Thoughts?

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  1. paulj Jun 27, 2013 09:23 AM

    how much is used, and in what form?

    Chile de arbol is a small dried pepper. It is perhaps the most widely used small hot dried ones in Mexico.

    2 Replies
    1. re: paulj
      MrsJonesey Jun 27, 2013 10:36 AM

      It calls for 1 dried chile de arbol. I am going to use crushed red pepper and do as pinehurst suggests. Thanks, everyone!

      1. re: MrsJonesey
        paulj Jun 27, 2013 12:01 PM

        With that quantity, anything with comparable heat level will work. And ultimately your heat tolerance needs to be the judge.

    2. pinehurst Jun 27, 2013 09:41 AM

      I would add crushed red pepper flakes and keep tasting.

      2 Replies
      1. re: pinehurst
        gourmanda Jun 27, 2013 12:22 PM

        What kind of peppers are used to make those ubiquitous crushed red pepper flakes? Does anyone know?

        1. re: gourmanda
          chefj Jun 27, 2013 04:28 PM

          There is no one Chili that they are made from.

      2. j
        joonjoon Jun 27, 2013 09:44 AM

        Crushed red.

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