Chile de Arbol
Chile de arbol is a top choice when it comes to turning up the heat on Mexican salsas, soups, adobos, and more. Find out exactly what it is, how to rehydrate and cook with it, and much more in this detailed guide.
What is chile de arbol?
Chile de arbol, a type of Capsicum annuum, is a small, slender spicy pepper. Its name, which translates to “tree chili” in Spanish, comes from the woody stem attached to the pod. It’s also known by other less common names, like rat’s tail chile.
Initially from the Mexican states of Jalisco and Oaxaca, arbol chiles are a staple in Mexican cuisine. Characterized by their thin, elongated bodies and vivid red color, they’re used to add spice and flavor to a variety of dishes.
They’re typically only about 2-3 inches long and change from green to bright red as they ripen. And, unlike most chiles that take on other names once dried, the name chile de arbol refers to fresh, dried, and powdered forms of this pepper.
Flavor profile
Despite their spiciness, arbol chiles also offer a subtle smokiness and a hint of nuttiness with grassy undertones. Plus, all of these base tasting notes are accentuated by toasting the peppers.
Once toasted, chiles de arbol are typically utilized in recipes like salsa to impart more spice. They also make a great addition to sweet recipes, such as chile-infused brownies or cakes.
Spice level
Chile de arbol packs some serious heat, ranging from 15,000 to 30,000 Scoville Heat Units (SHU) on the Scoville Scale. However, these peppers can vary significantly in their spiciness. There have even been reports of arbol chiles reaching 65,000 SHU!
For a point of reference, a typical arbol chile is about 3-6 times hotter than your average jalapeno pepper and slightly milder than cayenne pepper.
Health benefits
In such a small package, arbol chiles hold a plethora of health benefits. They contain large amounts of vitamin A and vitamin C, both of which are important for eye and skin health.
Chiles de arbol also contain minerals like calcium and iron, making them a spicy way to strengthen your bones. In addition to all these health benefits, arbol chiles contain a particular compound, capsaicin, which is helpful in lowering blood pressure and treating inflammation!
Cooking with arbol chiles
Chile de arbol peppers are a great way to impart spice to both sweet and savory dishes. Since fresh arbol chiles are hard to come by, you generally need to rehydrate the dried variety for your recipes.
Arbol chiles work well in soups, stews, chilis, salsas, and hot sauces. You can even try adding them to chamoy sauce for a kick of heat. If you prefer, they can be ground up into chile flakes and added to recipes the same way as cayenne powder.
Learn how to seed and rehydrate arbol chiles in my video tutorial below!
Recipes
With so many delicious recipes utilizing the chile de arbol, I’ve narrowed down a few of my favorites. Try adding this spicy pepper to one of the following recipes:
Storage
Store your dried arbol chiles in a cool, dark space (like a cupboard or pantry) to ensure the flavors last longer. I prefer glass containers to keep the moisture levels better controlled and the bugs out, but just make sure whatever you use has a seal.
If you don’t have space in your cupboards, it’s best to use an opaque container for storage since light degrades chiles rather quickly.
Buying guide
The chile de arbol is essential in a well-rounded Mexican kitchen arsenal. It’s easy to store, so make sure you always keep it on hand!
Arbol chiles should be dry yet still pliable. If they are cracked and brittle, it typically means the flavors will be subdued. Also, if your arbol peppers are overly soft or damp, they’ve likely come in contact with too much moisture and are best avoided.
Chiles de arbol should be available in most Mexican markets or Latin American food stores. There’s a good chance you’ll be able to find them at larger grocery chains as well โ check the spice or international aisles.
If you don’t have any of those options available to you, you can always order arbol chiles online.
Substitutions
Arbol chiles don’t have an extremely complex flavor profile like some of the milder chiles, making them easier to substitute. These are the best choices:
- Chile piquin: With the exact same heat level, piquin chiles (or chiles Japones) are a great alternative to arbol peppers โ although they don’t have quite as much depth of flavor.
- Cayenne pepper: Similar in appearance, but almost double the heat level, cayenne peppers are a good choice if you want a spicier alternative to arbol chiles.
- Red pepper flakes: Crushed red pepper ranges from 15,000-30,000 SHU, so they are another great substitute for chile de arbol.
Frequently asked questions
An easy mistake to make when dry-toasting arbol peppers is to burn them. When chiles burn, they impart bitter flavors to the dish they’re in. If you catch this before adding them to the rest of the recipe, it’s best to start over again.
Since arbol chiles are grown commercially for drying purposes, it may be a challenge to find fresh ones. But if you do, you can absolutely make your own dried peppers in a dehydrator, oven, or under the sun.
Although chiles de arbol have hints of smokiness, they do not undergo an actual smoking process. If that’s what you’re looking for, morita chiles or chipotle meco chiles might be better suited for your needs.
More Mexican chiles
If you’re interested in learning more about other popular chiles used in Mexican cooking, check out these other detailed guides:
Dried chiles
Fresh chiles
Watch how to make it
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Recipe
How to Rehydrate Chile de Arbol
Equipment
- Kitchen shears
- Cast-iron skillet or comal
- Saucepan
Instructions
- Using kitchen shears, cut off the stems of the chiles. Remove the seeds by rubbing the chiles together between your fingers and discard.
- Heat a cast-iron skillet over medium, then dry toast them for ~60 seconds, stirring frequently, or until fragrant.
- Bring a saucepan of water to boil, then turn the heat off, add the arbol chiles, cover the pot, and let the chiles rehydrate for 10-15 minutes until they feel soft and pliable.
- Your arbol chiles are now ready to be used in a variety of Mexican salsas or enchilada recipes.
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips.
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.
What about fresh chiles de Arbol? I have a plant and have used them fresh. Any ideas?
Hey Mike!
You won’t find a ton of fresh chiles de รกrbol in Mexican cuisine, but you can use them fresh or roast them to make salsa (like you would serranos or jalapeรฑos). Alternatively, you can let them ripen to red, then dehydrate them! They are very flavorful this way.
These chilis are like a game of Russia roulette. If you get a seed it’s game over for you ๐ต ๐ฅ.
Hey Rich,
So true! Be careful out there ๐
Are these chillies not as hot when you take the seeds out? I’m looking for a good flavor not so much heat.
Hi Donna,
Arbol chiles are still quite hot, even without the seeds. If you are looking for a chile with more flavor and less heat, you may want to try ancho, guajillo, or cascabel. We have guides for all of those as well. Hope that helps!