Chile de Árbol: Heat, Flavour & Uses
In short: The chile de árbol is a small, slim, bright red chili from Mexico with about 15,000 to 30,000 SHU. It is mostly used dried, has a clean heat and is in many hot sauces, for example Cholula. I use it often for cooking.
The name means "tree chili", after the woody plant. The pods are only about 5 to 8 cm long, thin and pointed, and they keep their bright red colour when dried. In Mexico it is the standard chili for hot salsas.
Heat
At about 15,000 to 30,000 SHU (depending on the source) the arbol is clearly above the jalapeño and close to cayenne. It is hot, but not extreme. You can place it in the Scoville guide.
Flavour
The taste is clear and direct: cleanly hot, slightly nutty and a little smoky, without much fruit. That makes it good when you need heat and want to change the rest of the sauce little.
My experience
I have often cooked with arbol together with guajillo and pasilla, mostly from video recipes, among other things for salsa macha. More recipes will follow. That so many sauces in Mexico are made from dried or smoked chilies still excites me.
Uses
- In red and roasted salsas.
- In hot sauces like Cholula, which uses arbol together with pequin.
- In chili oils and in salsa macha; in some regions arbol is used for it.
- As a whole pod in stews, or as flakes.
Tip: toast briefly in a dry pan; that brings out the flavour. Do not let it get too dark, or it tastes bitter.
FAQ
How hot is arbol?
About 15,000 to 30,000 SHU, clearly hotter than jalapeño.
What can I use instead of arbol?
Cayenne comes close in heat. For a bit more fruit, use guajillo with a pinch of cayenne.
More varieties are in the chili variety encyclopedia.
About the author
Fabian Rueda has long experience in the spicy world and likes to cook with Mexican dried chilies. Follow him on Instagram.