A deep bright red, dried arbol chile peppers are narrow, very elongated and come to a sharp point. About two to three inches in length and one-fourth to three-eighths inch in diameter, this thin-fleshed pepper, pronounced ARE-bowl, offers a bitter, smoky and grassy flavor with an acidic heat. Scoville units: 6-7 (5000-30,000)

Nutritional Value

Arbols contain vitamin A, C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.

Serving Ideas

The chiles can be pureed to make a sauce for chips or to season the pork filling for tamales, and heat up chili, a stir fry, soups, and stews. Toast them and then grind them into a powder to season red chile sauces or create a spice rub. Whole, add to flavor oils and vinegar. They are often used to make wreaths or other decorative items.

Geography/History

Grown in various parts of Mexico, including Jalisco, Nayarit, Sinaloa, Zacatecas and Aguascalientes, arbol chilies are closely related to the pico de pajaro and cayenne chilies. The name chile de arbol literally means treelike referring to the thick woody stems and the characteristic branching and upright structure of the plant.

Seasons/Availability

Dried arbol chilies are available year round.