Chile de Arbol

Chile de Arbol

If you’re looking to add a classic chili often in high demand, check out the Chile de Arbol. This Mexican native is a culinary staple in Mexican cuisine. With a Scoville heat range of 15,000 to 30,000 units, it’s hotter than a Jalapeno but not as scorching as a Cayenne. This is the pepper traditionally strung up on a string and left to dry – commonly used as kitchen decorations while being preserved.

Flavor and Uses:

Don’t let the heat scare you away; the Chile de Arbol has a complex flavor profile. It has a nutty and smoky taste with a hint of grassiness. This makes it more flavorful than the Cayenne, and its heat level allows it to be enjoyed in various culinary uses.

The Chile de Arbol has tons of kitchen uses. Whether you’re making a spicy salsa, a hot sauce, or even a spicy cocktail, this pepper has got you covered. Its slim shape and short length make it ideal for flavoring foods, olive oils, and beverages as a whole dried pod. And the best part? Unlike many other peppers, the Chile de Arbol retains its beautiful reddish color even when dried.

Growing:

The Chile de Arbol grows to about 2-3 inches long and is less than a a half inch wide. It matures from green to a deep red, and its woody stems give it its name, which means “tree chili” in Spanish. If you’ve successfully grown other peppers like the Jalapemo or Poblano, adding the Chile de Arbol to your garden will be a breeze.