Instructions: Heat oil in a skillet over medium-high heat. Add chile de arbol, onion and garlic, and fry until the chile darkens in color and the onions are soft, about 3 to 4 minutes. Set aside to ...

Whether you like a gentle hint of spice or a full-blown fiery kick, chiles have a way of transforming ordinary meals into ...

Serve this smooth salsa with whole corn tortilla chips, or with sliced raw veggies like zucchini, squash, and red bell peppers, for even fewer carbs and calories. Chili de Arbol Salsa Makes 6 servings ...

Instructions: Heat oil in a skillet over medium-high heat. Add chiles de árbol, onion and garlic, and fry until chile darkens and onions are soft, 3 to 4 minutes. Remove from the skillet and set aside ...

2 crumbled Chile De Árbol, or ½ tsp red pepper flakes, divided in half Peel and de-vein shrimp. Heat olive oil in a large skillet over medium heat. Add garlic, Chile De Árbol, or red pepper flakes.

The recipe, from Mexican-born vintner Lorena Herrera (cofounder of Napa's Mi Sueño winery), is packed with serranos, jalapeños, and chiles de árbol cooked with shredded chicken and charred tomato.

The Burning Through Brew City quest takes us to Guadalajara, where we try not just one but two tantalizingly spicy treats. So did the two devilishly spicy dishes spell double trouble for Nick and Matt ...