Chile de árbol

Flavour and aroma

sharp heat, nutty, grassy. Sharp, clean heat with a light nutty, grassy flavour.

Heat

Medium

Forms

whole, dried, powder

How to use it

• fry · Tadka (tempering) technique

  Fry whole in a little oil over medium heat for 5–10 seconds until they darken slightly and smell toasty; they burn in moments and the fumes sting.

• toast · Toasting technique

  Or toast in a dry pan, turning constantly, for 20–30 seconds.

• soak

  Soak toasted chillies in hot water for 10–15 minutes before blending into salsa; remove seeds first for less heat.

• Salsa de árbol and other hot table salsas
• Adding heat to guajillo or ancho sauces
• Chilli oils and salsa macha
• Pickled vegetables (escabeche)
• Crushed over snacks

Identifying good quality

Slim, smooth, bright red pods 5–8 cm long that keep their colour when dried. Avoid dull, brown or dusty pods.

• Not to be confused with Cayenne / chilli powder: Similar heat; dried cayenne pods are thinner and wrinkled.

Origin and history

Origin: Mexico (Jalisco and neighbouring states).. Grown and used: Grown in Mexico; used in Mexican cooking and in US chilli oils and salsas..

Chile de árbol ('tree chilli', named for its woody stems) is a traditional Mexican chilli used for heat in table salsas and alongside milder chillies in cooked sauces.

Commonly told; not firmly documented