Arbol chillies or Chile de Arbol are fiery hot chillies, often used in Mexican soups and sauces. Arbol chillies turn a brilliant red colour when ripe, and are then sun-dried to intensify the spicy hot flavours. With a clean and hot heat Arbol Chillies are ideal for making delicious hot sauces and salsas. Roughly 2-3 inches long and less than half an inch wide, Arbol chillies are also known as the “tree chilli” due to its woody looking stem.
Dried Arbol Chillies can be used to make a pepper mash for a hot sauce base by fermenting three parts vinegar to one part dried chilli for several weeks. Add the crushed or whole chillies to pickle brines and Escabeches for a concentrated spicy heat. Dry toast them on a hot skillet and blend with onion, garlic, tomatillo, lime and salt for a raw salsa.
Cont. 25 gr
Dried chili de arbol, or arbol chilli, is very hot and has a papery texture. They are thin and bright red when fresh, and slightly darker when dried although still retain their red colour. Unlike some chilli peppers, arbol chillies’ seeds aren’t particularly hot; it’s the flesh of the pepper that carries the most heat.
They can be used to prepare a wide variety of different dishes and foods including hot sauce and salsa.
Storage information: Keep them in a dry, cool place.
Arbol chilli can be used in a wide variety of different recipes. Why not have a go at making your own chili de arbol hot sauce or a hot salsa. Simply dry toast one arbol chilli on a hot skillet, then blend with onion, garlic, tomatillo, lime and salt for a raw and spicy salsa