ARBOL CHILE PEPPER (click image to view)

 
4.67 out of 5 based on 3 customer ratings
(3 customer reviews )

$5.50$165.78


Product: Dried Arbol Chile Pepper (not organic).

There are approximately 45 chiles per ounce.

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About the Product

Long and slender like bony 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.

  • Rinse this product with warm 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 rehydration, dice or puree before adding to your recipe
  • All Natural, Gluten-Free, Non-GMO
  • Whole
  • Store in a cool, dry place
  • Scoville Heat Scale 10,000–23,000, 30,000–50,000
  • Shelf Life 3 years
  • Product of Mexico
***Prices may vary without notice.
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ARBOL-CHILE-PEPPER-+ANCHO-CHILE-PEPPER+Chipotle-Meco-Pepper
Price for all:   $32.58

Description


DRIED ARBOL CHILE PEPPER 

The Arbol Chile Pepper is green when young then ripens to a vibrant red hue when mature, a color that the pepper will maintain even when dried. Shaped similar to a Cayenne chile, but smaller, this chile grows on a large plant that forms a multi-branching treelike shape.

Image result for THE ARBOL CHILE DRIED

Considered to be a hot chile, this two to three-inch chile’s heat offers a distinctive robust flavor with medium-hot pungency ranging between 15,000 and 30,000 Scoville units. Thin-fleshed, the Arbol chile has a smoky, tannic, grassy flavor with a lively acidic, penetrating heat, a flavor that becomes more pronounced once this chile pepper is dried or toasted.

Pronounced “day ar boll”, De Arbol chiles are also known as de Arbol peppers, “Pico de Pajaro” (bird beak) or “cola de rata” (rat tail). The De Arbol chile is believed to be native to Mexico while some serious chile heads believe that it is related to the cayenne chile while others believe it is closely related to the Pequin chile. A member of the chile species Capsicum annuum, De Arbol means “tree-like” in Spanish and was named that because of its instantly recognizable long woody stem.

De Arbol chiles are narrow, curved and a bit pointed at the tip, they’re less than ½” wide and between 2” and 3” long with a thin flesh. While growing they are green and mature to bright red at which point they are harvested.

 

Image result for chile de arbol seco

While not as popular as some of the other Mexican chiles the De Arbol chile is rarely found fresh and is considered a hot chile that comes in at 15,000 – 30,000 SHU (Scoville Heat Units). De Arbol chile peppers are a favorite in Mexican cuisine because of their bold heat and subtle smoky taste. Unlike many chiles, these remain bright red even after they’re dried.

De Arbol have a natural, grassy flavor with a hint of nuttiness and they have a searing, acidic heat. The dried De Arbol has a more distinctive taste than the fresh pepper as the drying process really enhances their flavor. The flavor of De Arbol chile is considered superior to other chile peppers by many competition chili cooks and is considered a staple in many southwestern US kitchens. We like to use it in place of cayenne as the heat levels are similar but the cayenne really provides no additional flavor just heat.

Image result for THE ARBOL CHILE DRIED

In its pod form the De Arbol chile pepper is often used to flavor oils and vinegar and as a powder, the De Arbol chile pepper is perfect in any dish where you want to increase its heat level. Grind at home in small batches and use in chili, hot sauce, salsas, soups, tacos, and stir-fry.

We like to dry toast them in a hot skillet and then toss in the blender with tomatillos, onion, roasted garlic and a little water for a flavorful quick table salsa.

Recommended Applications

De Arbol Chile 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 this chile to Mexican dishes, chili, or salsa for a unique kick.

You can use Japones, Pequin and Tepin chiles as substitutes for any recipe calling for De Arbol chiles.


Smoky Arbol Chile Pepper Salsa Recipe

This is not your usual salsa. This Smoky Arbol chile pepper salsa, also known as Guajillo Salsa, is a rusty red, very spicy, and perfect for drizzling over tacos, eggs, or anything cooked on your grill.  Try serving this delicious and unusual Arbol Chile Pepper salsa with pork tenderloin rubbed with salt, pepper, and chili powder (such as Chipotle, Ancho, Pasilla, etc.), and then grilled.

Smoky Chile Arbol Salsa

Ingredients

2 tablespoons vegetable oil
16 (1/4 ounce total) dried arbol chile peppers, stemmed or 2 (1/2 ounce total) dried guajillo chiles*
3 whole garlic cloves, peeled (can use more if desired)
4 medium (about 8 ounces) tomatillos, husked, rinsed and cut in half
Salt
1/4 cup water
Juice from 1 fresh lime

*Chiles de Arbol or arbol chile (ARE-bowl) are narrow, curved chiles that start out green and mature to a 3-inch to a 5-inch bright red pod. The arbol chile is very hot and related to cayenne pepper. These chiles register around 50,000-65,000 on the Scoville heat unit scale (or about 7-8 on a 1-10 scale).

Instructions

Warning: Put on a pair of latex gloves before beginning this recipe. Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles). Never touch your eyes when working with chiles.  Please don’t learn this lesson the hard way!

Roll the arbol chiles between your fingers to loosen the seeds, then break the chiles in half and shake out as many seeds as will come out easily. If using guajillo chile peppers, tear them open and sweep out the seeds with your fingers.

Measure the vegetable oil into a large (10-inch) skillet and set over medium heat. Lay all the prepared chile peppers in the hot oil. Cook and turn constantly until the chiles are aromatic and have changed color slightly, about 30 seconds. Using a slotted spoon, scoop the chile peppers into a blender jar, leaving behind as much of the oil as possible; set aside.

Image result for chile de arbol salsa

 

Wipe out the oil from your skillet (no need to wash it), and set the skillet back over medium heat. Place the garlic cloves and tomatillos (cut side down) in the pan. When the tomatillos are browned, turned everything over and brown the other side.  

Remove from the heat and place the tomatillos/garlic mixture into the blender jar with the chile peppers. Add the 1/4 cup water and lemon juice. Add salt and pepper to taste. Blend until nearly smooth.

Pour salsa into a bowl and let cool before serving (best if made 1 day ahead).

Makes 1 cup salsa.


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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
The information provided for this product is for educational purposes only. This information has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease.
We recommend that you consult with your physician or qualified healthcare practitioner before making any significant change in your diet.

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Customers' review

Rated 4.67 out of 5 stars
3 reviews
5 stars 2 66 %
4 stars 1 33 %
3 stars 0 0 %
2 stars 0 0 %
1 star 0 0 %

3 reviews for ARBOL CHILE PEPPER (click image to view)

  1. reneidn@yahoo.com
    5 out of 5

    Chile de Arbol Salsa Recipe Heat oil in a 12” skillet over medium-high; cook garlic until brown, 3 minutes. Add onion and cook 3 minutes more. Add chiles and cook 1-2 minutes. Add tomatoes and 1⁄4 cup water; cook until tomatoes begin to break down, 8-10 minutes.

  2. reneidn@yahoo.com
    4 out of 5

    Awesome I can't thank you enough for the quality and pricing too.

  3. reneidn@yahoo.com
    5 out of 5

    Great flavor They add a great flavor and heat to stir fry dishes, and I even have a couple sitting in some local honey. The price was very reasonable, great value, fresh and nice product.

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