Chile de Arbol
Heat Index-Hot
The name is Spanish for small tree, which is exactly what these slender, tapered chiles resemble. In Mexico, you'll also hear them called "bird's beak" or "rat's tail." Small and plenty hot, they can also be dried and used to decorate wreaths. It will add a natural, grassy flavor to dishes. In pod form the de arbol is often used to flavor oils and vinegars. As a powder the de arbol is great in soups and chilis. Color Green maturing to bright red ....... Average Size 2 – 3" long, 1/4 – 3/8" diameter ....... Shape Narrow, curved ....... Description Grows on a lush plant with thick, woody stems. Stays bright red when dried. Used with the seeds. Not very flavorful but often used for extra heat in dishes or sauces. Tannic, smoky, acidic flavor. ....... Scoville Heat Units 15,000 – 30,000 ....... Most Common Uses Table sauces, soups, stews Recipe: Pinto 3 Chile Salsa Chile Trivia: When Columbus and his shipmates arrived on the island of Hispaniola (modern-day Haiti and Dominican Republic), they noticed the locals added chiles to nearly everything they ate, thus prompting one explorer to write, "... the Indians eat that fruit like we eat apples."
Ancho Chiles
Cascabel Chiles
Cayenne
Chile de Arbol
Chile Pequin
Chiltepin
Chipotle
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Guero
Habanero Chiles
Jalapenos
Mulato
New Mexican Green Chiles
Pasilla/Chile Negro
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Red Fresnos
Serrano Peppers
Tabasco