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Dried Arbol Chile Peppers
Inventory, 5 lbs : 5.11
This item was last sold on : 11/27/20
A deep bright red even when dried, the Arbol chile pepper is narrow and very elongated with a sharp point. About five to eight centimeters in length and one to two centimeters in diameter, this thin-fleshed pepper, is rarely used in its fresh form. They are a unique chile in that the drying process enhances their flavor by melding together a complex, sometimes bitter flavor profile. They have a smoky and grassy characteristic with an acidic heat and should be used sparingly. Scoville units: 50,000-65,000
Dried Arbol chiles are available year-round.
Whether in dried or fresh form, the Arbol chile is known by the same name. Pronounced ARE-bowl and a member of the species Capsicum annuum, they are similar in heat and appearance to the cayenne. They are sometimes referred to as Chile De Arbol, “pico de pajaro” (bird beak) or “cola de rata” (rat tail) because of their long narrow shape. The name chile de arbol literally means "treelike" referring to the thick woody stems and the characteristic branching and upright structure of the plant.
Arbols contain vitamin A, C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
Arbol chiles’ intense heat lends them to applications where they are an accent rather than a main ingredient. Dried Arbols can be used to make a pepper mash for a hot sauce base by fermenting three parts vinegar to one part dried chile for several weeks. Add the crushed or whole chiles to pickle brines and Escabeches for a concentrated spicy heat. Dry toast them on a hot skillet and blend with onion, garlic, tomatillo, lime and salt for a raw green salsa.
Dried Arbol chiles are often used in making ristras which are decorative garlands made of chiles strung together. Used both for cooking and as ornaments, ristras are said to bring health and good luck.
Grown in various parts of Mexico, including Jalisco, Nayarit, Sinaloa, Zacatecas and Aguascalientes, Arbol chiles are closely related to the pico de pajaro and cayenne chiles. Though most likely native to Mexico, they are prevalent in cuisine around the world including Indian, North African, Spanish, Thai, Chinese and American Southwest.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Dried Arbol Chile Peppers. One is easiest, three is harder.
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Mi Rancho Market
Near Escondido, California, United States
About 540 days ago, 6/08/19