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Chile de Arbol

Chile de Arbol

From Spanish for 'tree-like' in reference to the way the plant branches as it grows, this small, bright red pepper is an icon of Mexican culture. These peppers are dried in decorative garlands called ristras. Essential in Thai curries and delicious in salsa verde, these peppers mature from green to red and retain their bright color when dried.

Bag, 2 oz. $6.99

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Chiles de Arbol means "tree chili" in Spanish. Other names for this pepper include bird's beak chilies or rat's tail chilies. The Chile de Arbol is a small, thin Mexican pepper that has a smoky grassy characteristic with an acidic heat, that is about 6 times hotter than a jalapeño pepper. On the Scoville scale, these range from 15,000 to 30,000 heat units. They are a wonderful addition to salsas, pickling brines, Tex-Mex chili, or homemade hot sauces. Ingredients: Arbol chiles.

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Chicken Tikka Masala

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Terrific, but toasting them till a Carmel color makes them amazing

I grew up with these chilies, and ate some salsa with them. When you toast these chillies till almost burnt, the heat is much less and the flavor is much more complex. The flavor without toasting it too much of a single note of spice. We add about 8 toasted chili de arbol, I can of tomato sauce, one garlic glove, and a tablespoon of chicken Knoor bullion. Blend everything in a blender and be happy.

Great if you don't have fresh

These are great tasting chiles jam packed with flavor! I bought these because I have so many recipes that I love but don't have access to fresh chiles. No problem, just soak these in hot water for a half hour and you're good to go! Tastes like fresh. Love it.

Exactly What You Want

Great chiles! They are so fresh and tasty. And you get SO much!

Chile de Arbol

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