Ever since I ate my first chile de arbol pepper I have been in love with the flavor of this pepper. It is totally different from the traditional New Mexico red chiles and quite a bit hotter. You’ll find them in my Chile de Arbol Salsa and Red Chile Paste, and many times I throw a couple of peppers in a pot of beans or soup. Last year I came up with this Chile de Arbol Pecan Sauce which is completely different from the salsa and paste, but just as tasty. This sauce is similar to a Mexican molé or pipián sauce which are puréed seed/nut/chile sauces used for a variety of dishes.