These are likely to be the freshest dried chiles you can find. De Arbol are very hot but they also have a nice nutty flavor. The seed for these comes from Jalisco and they tend to be shorter than traditional de Arbol but also hotter. Toast them and then blend with tomatillos, onion, garlic and a little water for a great table salsa. They come in handy anytime a little spark of intense heat is required.
If you're comparing chiles, we like to think of them this way:
Anchos: The foundation. Dense, raisiny but mild heat. Ideal for Sauces
Guajillos: Light and hot, super fruity. Nice for sauces but not a lot of body. We like 2 anchos to 1 guajillo.
De Arbol: Very hot. Mostly for salsas.
Cascabel: No real heat but great nutty flavor. Mostly used for salsas.
Production: Northern California
Photos by Steve Sando