The De Arbol chile is said to have originated in Mexico. The name “De Arbol” means “tree like” in Spanish and was named that because of its long woody stem. This chile, which is related to the cayenne and pequin, has a rich red color and a thin flesh.
This chile packs a bit of a punch rating around a 6 to 7 on a heat scale of 1 to 10. Behind the heat is a tannic, smoky, slightly earthy flavor. Try using these chiles in salsas, sauces, soups and stews. De Arbol chiles can be used in Chinese, Mexican, Southeast Asian and Southwestern dishes.
These rich, red chiles are tannic, smoky, and slightly earthy with medium high heat (6-7 on a scale of 1-10).
Toast for added flavor. Soak in hot tap water for 20 minutes to rehydrate. Add to salsas, sauces, soups, and stews. Try with chicken, pork, and beef.
For 5-6 T of mix: Toast 1 chile until aromatic (2-4 minutes), stirring constantly. Grind then mix with 5 T sugar and 1 t cinnamon