Chile De Arbol, Dried

Chile de árbol / Bird's beak chile / Rat's tail chile

Have you ever seen those long wreaths made from dozens dried red chiles? Long and slender like boney fingers they have a delicate country homestead feeling to them. Those chiles are more often than not de arbol chiles, and not only are they beautiful they’re delicious.

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Used in décor and much as they are in cooking, de arbol chiles have a certain beauty to them as they retain their fire engine red color after drying. The tough woody stem has to be ripped out and discarded before use as they are totally inedible. In fact, the name “de arbol” means “treelike,” in Spanish.

These dried Mexican chiles are equal to cayenne in heat and have a slight red bell pepper flavor. Dried chile de arbol should be lightly toasted and then reconstituted in water for use (or broth, if you are making a soup or stew). Blended with salt, olive oil, parsley, lime zest, garlic, and cilantro it makes for a seductive chimichurri to pair with a grilled flank steak.

More Information
IngredientsDried de arbol chiles.
Recommended ApplicationsChile de Arbol can be utilized in any dish where a noticeable flavor and heat are desired. Traditionally used as a staple in Southwestern cuisines, you may also add Arbol peppers to Mexican dishes, chili, or salsa for a unique kick.
Basic PreparationRinse dried Chiles de Arbol with cold water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after re-hydration, dice or puree before adding to your recipe.
Product StyleWhole
CuisineAsian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai
Handling / StorageStore in a cool, dry place
Scoville Heat Scale10,000–23,000, 30,000–50,000
Shelf Life3 Years
Country of OriginChina
Dietary PreferencesAll Natural, Gluten-Free, Kosher Parve, Non-GMO
Allergen InformationNone Specified


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