Where Can I Buy Chile arbol (Fresh) In Metro Vancouver?

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Jul 27th, 2021 5:50 pm

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Jul 26th, 2021 11:51 am

xiaobao [OP]: Deal Addict; Dec 16, 2012; 3435 posts; 752 upvotes

Jul 26th, 2021 11:51 am

Where Can I Buy Chile arbol (Fresh) In Metro Vancouver?

Hi

I would like to make Salsa verde, the video I was watching uses "Chile arbol" and "habanero". I seen habanero in my local supermarkets (though I am not sure they are out of season or what I have not seen them lately). I looked at superstore and a couple small produce stores and have not been able to find arbol chilies.

I am not sure if I could substitute fresh arbol with dry or some other chilis (I seen some recipes use jalapenos) but if possible would like to start with what the actual recipe uses.

5 replies

Jul 26th, 2021 5:54 pm

MissGidget: Newbie; Apr 7, 2012; 53 posts; 75 upvotes

Jul 26th, 2021 5:54 pm

Hi there!

I have never seen fresh arbol chiles, but I have seen the dried version sold in bags online.

https://gourmetwarehouse.ca/dried-arbol-chile-56g/

I would assume that you would use the same amount dried as fresh - 1 dried pepper = 1 fresh pepper, If your salsa is cooked, then the peppers would re-hydrate and soften during the cooking time, but if your salsa is uncooked, you may not enjoy hard dry bits of chile floating around in it, so it would be best to soak them in water for 10 minutes* first.

(*according to the internet - the peppers can become bitter if they are soaked for longer than 10 minutes)

Enjoy your salsa!

Jul 26th, 2021 7:14 pm

trane0: Deal Addict; Jun 8, 2005; 3149 posts; 613 upvotes; Toronto

Jul 26th, 2021 7:14 pm

Chiles de arbol and habanero in a salsa verde recipe? That's a bit weird. Usually you use fresh serrano and jalapeno peppers for heat (and also to keep everything the same colour). Perhaps it's a version of salsa verde from a specific region?

If you're going to use dried chiles de arbol, I would remove the seeds/stems, toast them in a dry pan and then rehydrate them in water, before adding them to the blender to be mixed with everything else.

Jul 27th, 2021 2:59 pm

xiaobao [OP]: Deal Addict; Dec 16, 2012; 3435 posts; 752 upvotes

Jul 27th, 2021 2:59 pm

MissGidget wrote: ↑Hi there!

I have never seen fresh arbol chiles, but I have seen the dried version sold in bags online.

https://gourmetwarehouse.ca/dried-arbol-chile-56g/

I would assume that you would use the same amount dried as fresh - 1 dried pepper = 1 fresh pepper, If your salsa is cooked, then the peppers would re-hydrate and soften during the cooking time, but if your salsa is uncooked, you may not enjoy hard dry bits of chile floating around in it, so it would be best to soak them in water for 10 minutes* first.

(*according to the internet - the peppers can become bitter if they are soaked for longer than 10 minutes)

Enjoy your salsa!

trane0 wrote: ↑Chiles de arbol and habanero in a salsa verde recipe? That's a bit weird. Usually you use fresh serrano and jalapeno peppers for heat (and also to keep everything the same colour). Perhaps it's a version of salsa verde from a specific region?

If you're going to use dried chiles de arbol, I would remove the seeds/stems, toast them in a dry pan and then rehydrate them in water, before adding them to the blender to be mixed with everything else.

Ok, maybe I will try dried (I am actually not 100% sure if she is using fresh, it is a bit hard to tell)

Yeah I saw some different recipes and they all seemed to use jalapenos so I guess that is option.

Jul 27th, 2021 5:36 pm

trane0: Deal Addict; Jun 8, 2005; 3149 posts; 613 upvotes; Toronto

Jul 27th, 2021 5:36 pm

xiaobao wrote: ↑ Ok, maybe I will try dried (I am actually not 100% sure if she is using fresh, it is a bit hard to tell)

Yeah I saw some different recipes and they all seemed to use jalapenos so I guess that is option.

I skimmed the video. The chiles de arbol shown in the ingredients list at the beginning are dried, as were the ones tossed into the water with the tomatillos. However, for the salsa roja when she added the tomatoes and chiles to the blender, one had a green stem and looked fresh. Also, they were added without soaking in water first, which is very weird if they were dried and not fresh.

In general, I'm not sure what kind of results you'd get, since the dried chiles aren't de-stemmed and de-seeded, and neither is the fresh habanero. If I were following this recipe, I'd perform both of those steps, to get a better result (less off-flavours, little seeds & flakes, etc).

Jul 27th, 2021 5:50 pm

xiaobao [OP]: Deal Addict; Dec 16, 2012; 3435 posts; 752 upvotes

Jul 27th, 2021 5:50 pm

trane0 wrote: ↑ I skimmed the video. The chiles de arbol shown in the ingredients list at the beginning are dried, as were the ones tossed into the water with the tomatillos. However, for the salsa roja when she added the tomatoes and chiles to the blender, one had a green stem and looked fresh. Also, they were added without soaking in water first, which is very weird if they were dried and not fresh.

In general, I'm not sure what kind of results you'd get, since the dried chiles aren't de-stemmed and de-seeded, and neither is the fresh habanero. If I were following this recipe, I'd perform both of those steps, to get a better result (less off-flavours, little seeds & flakes, etc).

Yeah her instructions are a bit lacking, wish she did not do both of them at the same time and talked more about the ingredients. One point they look like they are dried but they don't have any seeds in them.

I wanted to try her recipe but maybe I have to find a different one that is more clear.

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