Chiles De Arbol peppers are a favorite in Mexican cuisine because of their bold heat and sublet natural smoky flavors. They are a favorite ingredient in salsas, but are also commonly added to soups and foods which a smoky accent would complement. The flavor of Chile de Arbol peppers is considered superior to other chile peppers by many competition chili chefs.

 

Chile de Arbol peppers have a intense heat that is slightly less than that of cayenne peppers. These peppers are a favorite in Mexican cuisine.

Chili Peppers:

Ancho Chile Powder

Cayenne Pepper

Chile de Arbol

Chipotle Chiles, Whole

Chipotle Powder

Crushed Red Pepper

Habanero Powder

New Mexican Chile Powder

Paprika:

• Hungarian
• Smoked

Sannam Peppers

Other Spices:

Bay Leaves

Cinnamon

Coriander, Whole

Cumin Seed

Garlic, Ground

Mexican Oregano

Onion, Ground

Peppercorns

Sea Salts

Turmeric
 

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Chile de Arbol pepper's naturally slightly smoky flavor,  fiery heat and thin skin make them a perfect addition to salsa, guacamole, chili sauces, soups, stews, rice and even corn dishes. Add 1-2 teaspoons to every pound of meat to make Chili con Carne.

Chile de Arbol peppers are well suited for making chile pepper oils and vinegars. Substitute 1 medium stemmed pepper for every half teaspoon of hot crushed red pepper called for in a recipe.  Chile de Arbol are also a perfect chile pepper for making chile powders and sauces because of of their thin skins. This thin skin grinds easily into a fine powder and makes for smooth sauces, no need for removing the thick unappealing skins.

 

Chile de Arbol literally translates into chile of the tree, this name was adopted because Chile de Arbol plants are tall, tree shaped, and have  thick, woody stems that resemble a tree's. The peppers themselves are 2-3 inches long and come to a sharp point, they look very similar to darkly colored cayenne peppers with a comparable heat. The dark red color and often slightly curved shape of these attractive Chile de Arbol peppers makes them preferred for use in crafts of all types.

Chile de Arbol literally translates into "chile of the tree". This name comes from the appearance of the pepper plants that produce these spicy chiles. Chile de Arbol plants although small have a stem structure that looks similar to branches of a small tree. Chile de Arbol peppers are also known as Cola de rata, Rat's Tail, Cow Horn and the Birds Beak chile.