ChileChile de ArbolVegetable

Chile de árbol

Chile de árbol is a very spicy, yet incredibly flavorful dried chile. It is small, but elongated and thin. It has a deep and shinny orange-red color and it is used in many, many ways. It is often crushed for very spicy table salsas, though it is also used to add flavor and a bit of heat if not opened when cooking, amongst others.

It goes by other names like bravo because of its heat (aggressive), and pico de paloma (doves peak) or cola de rata (rat’s tale) because of its thin and pointy physique. It is also called Sanjuanero, I have still yet to find out why. It is eaten throughout Mexico and can be found almost anywhere in the US.

Comments

26comments inChile de árbol

  1. Lars T.

    Mar 15

    This is one of my favorite chilies, and I use it in cooking when I do not have chocolate Habanero chilies on hand. I usually make large batches of chocolate Habanero sauce each year, but last year I did not grow any, and they are difficult to find – I only find them at farmers’ markets.
    Anyway, I am planning to make some chili oil with Chile de árbol and will add sesame seeds, garlic, and sesame oil to it. I’ll fry the chilies and garlic in a bit of grape seed oil and then add the sesame oil at the end. I’m not sure whether it needs vinegar or not, but I will probably add some, in addition to salt, to help preserve it.
    Have you made chili oil with Chile de árbol? I really like the flavor of these chilies, but I do notice a few fumes when I chop or cut them. At least I know that they will provide me with a bit of heat. I also have some chocolate Habanero chilies that I have dehydrated, but I have not used them yet. I think they would be too hot for chili oil, but I could put them into other dishes, such as grits.
    I buy Chile de árbol at a market called Cárdenas in southern California, and they are very fresh and flavorful. I had bought some before that were stale and flavorless, but after hearing you say that they must be fresh, I bought some more at Cárdenas, and I’m very glad that I did. Thank you for that suggestion!

    1. Pati Jinich

      Mar 20

      And thanks to you Lars for sharing with us you recipe and your love for Chile de Arbol, un abrazo!

  2. Debra Villalobos

    Jun 26

    One of my favorite chiles for making salsa de molcajete. I love the smell when it’s roasting in a pan.

    1. Pati Jinich

      Jun 27

      Yes Debra, the chile de arbol is amazing, and one of my favorites as well 😉

  3. Luis M.

    Jul 13

    Hola Pati. Unfortunately I can’t eat garlic because it causes my Lupus to flare up. Are there any salsa recipes that don’t take garlic? I absolutely love your show! Muchas gracias, Luis

    1. Pati Jinich

      Jul 15

      There are, Luis! Here are some: https://patijinich.com/pati_2020/salsa-verde-cruda-with-avocado/ https://patijinich.com/pati_2020/pico-de-gallo-salsa/ https://patijinich.com/pati_2020/a_true_mexican_collectible_versatile_summertime_salsas/
      And you can always leave the garlic out of other salsa recipes…it will taste different but still great.

  4. Caroline

    Feb 18

    Using some of those tonight in the pozole I’m cooking!

    1. Pati

      Feb 19

      Sounds yum, Caroline!

  5. Bluedrummajor

    Feb 18

    How do chiles de árbol compare with chiles japoneses?

    1. Pati

      Feb 26

      Oh they look very similar, but the chiles de arbol has a bit more heat.

  6. Justin

    Feb 18

    We love rehydrating chiles de árbol in our tomatillo salsa. I didn’t know about them at all until after I watched some of your shows a couple years ago. Thanks you!

    1. Pati

      Feb 19

      Yum! And thank you for tuning in, Justin.

  7. Grace

    May 17

    Hola Pati, quisiera saber por que la salsa de chile de arbol me sale últimamente sin picar. Que le podría agregar para que salga con buen sabor?

  8. Diane

    Jun 25

    Pati, I would like to make your Roasted Broccoli & Cauliflower with Queso Cotija Dressing. It sounds so good!

    Excuse my ignorance, but the chiles de arbol are purchased as dried chiles? And in this recipe are they simply chopped dry, without doing anything to reconstitute the chiles in liquid? And finally, if my family prefers a heat level somewhere between mild and medium, would you recommend using one less chile, or would that compromise the flavor?

    Can’t wait to try this! Thanks for your help!

    1. Pati

      Jul 06

      The chiles de arbol in this recipe don’t need to be rehydrated. You use them like you would red pepper flakes…small chopped up flakes for an added kick. You can absolutely adjust the amount you use to your family’s taste. I hope they enjoy it!

  9. Holly

    Nov 17

    Hi Pati! My husband and I LOOOVE authentic Mexican food, especially anything with dried chile peppers in it. I was wondering what you would suggest as a good “go to” dried chile pepper to keep on hand for frequent use in cooking? I’d be looking for one with just a little kick, not too hot. I was thinking of the Ancho Chile but I’m not sure how hot that one is. Thoughts? Thanks! 🙂

    1. Pati

      Nov 17

      The ancho chile would be a good pick! It has a little less heat than others…

  10. Gary Zelazny

    Jul 18

    Would you have a recipe to make a chile de arbol salsa? Thanks. Gary zelazny

    1. Pati

      Jul 19

      You can make a salsa verde or salsa roja using Chile de Arbol instead of a jalapeño. Give this one a try http://patijinich.com/pati_2020/2009/04/cooked_salsa_verde/

  11. Tracy

    Jun 27

    Lil’ place by my work serves tiny containers of this bright red, very watery salsa with their food. I finally asked what was in it and they said it was just chile de arbol. I don’t even think they roast the chiles since its still bright red and not a dark brown like some I’ve roasted at home. I would LOVE to figure out the recipe. Nothing else dark red or green in the salsa. I’m hoping you might know of recipe Ü Love your website! So many of our favorite Mexican recipe come from you! Thanks so much!

    1. Pati

      Jul 01

      Hola Tracy, I will have to test one! Sounds delicious…

    2. Randy

      Apr 01

      Hi,
      Here in Kansas the Mexican Restaurants serve a version called Salsa Picosa. It is a orange color also with very little seeds in it. They tell me it is made from Chili de Arbol’s and Tomitalla’s. I have yet to duplicate it. Every time I try to duplicate it turns out more green than orange with lots of the seeds from the Tomitalla’s and peppers, when I increase the peppers it just seems to make it hotter and still greenish.
      Any suggestions?
      Thanks
      Randy in Kansas

      1. Pati Jinich

        Apr 18

  12. Alice Arendain

    Sep 13

    I would love a recipe of a base chili sauce using this chili.

    1. Pati Jinich

      Sep 14

      Hola Alice, I will be sure to post one soon. I know of a delicious one made with peanuts!

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