Chili de Arbol

Chili de Arbol

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Chile de Arbol (20G) is a fiery, slender chilli:

Particularly popular in Guadalajara, arbol chillies have a searing but clean heat ideal for making piquant broths or fiery hot sauces

  • Bright red colour
  • Smooth + high skin to flesh ratio
  • Notes of: Nuts + Grass

How to use?

  • Blend toasted arbol chillies, garlic, toasted cumin seeds, cider vinegar and salt to make a speedy homemade hot sauce. Or finely chop whole arbol chillies then carefully pour over hot oil so that they become crisp – use in the same way you would chilli oil.

  • Heatscale


  • Storage and Preparation

    Lightly toast árbol chillies to release their flavour. First, wipe clean and remove their stems. Toast briefly in a dry pan on a medium heat until fragrant, then blend into your favourite hot sauce or salsa recipe. Alternatively, for a more subtle heat, add whole or broken up árbol chillies directly to whatever you’re cooking, removing before eating. Always wash your hands after handling chillies!

    Store in a cool and dry place. Avoid exposure to light.