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Chile de Árbol

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description Chile de Árbol Overview

Chile de árbol (Capsicum annuum) is a small, slender Mexican chile with intense heat of 15,000–30,000 Scoville units, used fresh, dried, or toasted, whose name translates to 'tree chile' for its woody stems.

help Chile de Árbol FAQ

How hot is chile de árbol compared with a jalapeño?

Chile de árbol is commonly rated around 15,000 to 30,000 Scoville heat units, making it generally hotter than a jalapeño. Heat varies by pepper, so cooks should still add it gradually.

Should the seeds be removed from dried chile de árbol?

Removing the seeds can improve texture, but much of a chile's capsaicin is concentrated in the pale inner membrane rather than the seeds themselves. For a smoother, somewhat less intense salsa, remove both seeds and inner ribs where practical.

Why is chile de árbol often toasted before making salsa?

Brief toasting deepens its nutty, smoky aroma before the chiles are blended with ingredients such as tomatoes, tomatillos or garlic. They burn quickly, however, and scorched chiles can make the salsa bitter.

What can replace chile de árbol in a recipe?

Dried japones or small dried cayenne chiles can provide a similar sharp heat, although their flavor is not identical. Pequin chiles are another Mexican option but are smaller and can be considerably hotter.

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