Pati's Mexican Table: Chile de Árbol

Pati Jinich 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 (continue for more information and photo).

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.

POSTED IN: Chiles , Ingredients

TAGS: Arbol , Chile , Chile de Árbol , Chili , Chilie , Spice , Vegetables

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

Alice Arendain | September 13, 2011 3:01 PM | Reply

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

Pati Jinich replied to comment from Alice Arendain | September 14, 2011 11:20 AM | Reply

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