With a name that means “tree chili” in Spanish, these thin Mexican peppers mature to a vibrant red.
They’re usually sold fresh, dried or powdered and are often used to make chili pepper wreaths.
Olé Rico Chiles de Arbol Dried Chile Peppers
$13.95
Olé Rico Chiles de Arbol Dried Chile Peppers
$13.95
About 2 to 3 inches long, these small yet potent chilies have a bright, bold heat followed by a deep savoriness. No traces of smokiness or sweetness—just clean heat. But what stands out the most about these incredible peppers is how supple and tender they are. They don’t break and crumble like others we’ve tried, but rather gently tear apart. The peppers are incredibly aromatic and fresh and produce a strong flavor.
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HOW TO USE
Add to any dish where you’d like clean, intense heat. We love them in our Vietnamese Chili-Garlic Sauce—just swap them in for the Fresnos—and in our Piri Piri Oil.
Kitchen Notes
Dried chilies require a bit of preparation before use. First of all, dried chilies should be toasted (to heighten their flavor) in a dry skillet over medium heat until glossy, and just beginning to darken, about 5 minutes. Once cool enough to handle, tear the stem off and shake out the seeds. At this point, the chilies can either be ground to powder in a spice grinder or soaked in hot water to soften and puree.
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