Chiles de Árbol are small and thin Mexican peppers, growing to 2-3 inches long and less than a ½ inch wide. They mature to a bright, vibrant red, and are harvested and used at this stage. Chile de Árbol means “tree chili” in Spanish, a name which refers to the woody stem of the pepper. Other names for this pepper include Bird’s beak chile, and Rat’s tail chile. These peppers may be sold fresh, dried or powdered. The dried whole chilies are often used to make chili pepper wreaths, or ristras, because when dried they keep their deep red color. Here is a photo of the chile de arbol peppers freshly picked from my garden. You can see their bright red color, so vibrant. I’ve removed the stems for making some fresh salsa. I have personally grown these peppers in my garden and have made chile de arbol salsa with both fresh and dried, and it is difficult to choose a favorite. Each offers its own special quality. Both are delicious as a salsa roja for drizzling over tacos, burritos, tortas, eggs like huevos rancheros and more. When working with dried chile de arbol peppers, you can either grind them into chili powders or flakes and use them as a seasoning, or rehydrate them by soaking them in very hot water for 15-20 minutes until they are soft, then process them with other ingredients to make a fresh chile de arbol salsa or sauce.
Try Some of These Other Recipes
Caldo de Camaron (Mexican Shrimp Soup)
Dried peppers last a long time, though they do eventually lose some of their overall flavor. If you buy them in bulk, which I often do, store them in bags and keep them in a dark place, such as a pantry, away from direct sunlight. The flavor will last longer this way.
A Guide to Mexican Peppers
NOTE: This post was updated on 2/4/20 to include new photos and information. It was originally published on 9/27/13.
