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?
I would add crushed red pepper flakes and keep tasting.
What kind of peppers are used to make those ubiquitous crushed red pepper flakes? Does anyone know?
There is no one Chili that they are made from.
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.
It calls for 1 dried chile de arbol. I am going to use crushed red pepper and do as pinehurst suggests. Thanks, everyone!
With that quantity, anything with comparable heat level will work. And ultimately your heat tolerance needs to be the judge.
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