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Chile de Arbol is a fiery, slender chilli.
Particularly popular in Guadalajara, arbol chillies have a searing but clean heat ideal for making piquant broths or fiery hot sauces
Blend toasted arbol chillies, garlic, toasted cumin seeds, cider vinegar and salt to make a speedy homemade hot sauce. Or finely chop whole arbol chillies then carefully pour over hot oil so that they become crisp – use in the same way you would chilli oil.
Lightly toast árbol chillies to release their flavour. First, wipe clean and remove their stems. Toast briefly in a dry pan on a medium heat until fragrant, then blend into your favourite hot sauce or salsa recipe. Alternatively, for a more subtle heat, add whole or broken up árbol chillies directly to whatever you’re cooking, removing before eating. Always wash your hands after handling chillies!
Made in a factory than handles nuts and sesame.
De arbol (day are-boll) means tree-like, as this chilli plant has a sturdy appearance and a woody stem. De arbol chillies are related to cayenne varieties.