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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!
Store in a cool and dry place. Avoid exposure to light.
Made in a factory than handles nuts, peanuts 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.
Typically small and round in shape, habanero chillies are known for being one of the hottest varieties in the world, but their eye-watering heat is short-lived and complemented by their unique fruity flavour. Burnt orange colour Wrinly + High flesh to skin ration Notes of: Tropical fruits + citrus