Instructions: To prepare chili de arbol powder, remove the stems from chilies (WEAR GLOVES) and toast in a dry saute pan on medium heat until medium brown but not black.

Break the chilies into 2 to 3 pieces. Grind the chilies in a coffee or spice grinder until powdered. Measure out 1 1/2 teaspoons and reserve remainder for another use.

Whisk the 1 1/2 teaspoons chili de arbol powder, the lime juice, fish sauce and sugar in a medium bowl.

Stir in the cilantro, red onion, cabbage and jalapenos. Add the shredded chicken while still warm.

Add salt and more chili de arbol powder (if desired) to taste.

Note: If you leave the veins and seeds in the chilies, they will be very hot.

Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

Azul

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