Botanical Name: Capsicum annuum
Chiles de Árbol are slender, bright red chili peppers known for their fiery heat and bold flavor, commonly used in Mexican cuisine. Their name, which translates to “tree chili” in Spanish, comes from the woody stems that resemble small branches. These chiles are typically about 2 to 3 inches long and have a smooth, thin skin. When dried, they turn a vibrant red and become a staple in many spice racks for their intense heat and versatility in various dishes.
On the Scoville scale, Chiles de Árbol register between 15,000 and 30,000 Scoville Heat Units (SHU), placing them in the upper mid-range of heat, similar to cayenne peppers. Their heat is sharp and potent, and they are known for having a lingering spiciness. Despite their heat, Chiles de Árbol also offer a slightly nutty, earthy flavor that adds depth to dishes, making them popular in salsas, sauces, and soups.
In Mexican cooking, Chiles de Árbol are used both fresh and dried. The dried chiles are often toasted to enhance their flavor before blending into salsas or ground into a powder. They are commonly used in dishes such as salsa roja, whose bright color and heat give the salsa its signature kick. Additionally, these chiles are used to spice up soups like pozole or broths, infusing the liquid with heat and a smoky undertone. Ground Chiles de Árbol are also frequently used to make chili powder, offering a strong, spicy flavor in dry rubs or seasoning blends.
In addition to their use in Mexican cuisine, Chiles de Árbol are popular in other spicy dishes worldwide, from Indian curries to Thai stir-fries, providing a quick burst of heat.