Chile De Arbol Pepper

Chile de Arbol, Spanish for tree chili, is a small pepper that packs serious heat at 15,000 to 30,000 SHU, about six times hotter than a jalapeno. A popular ingredient for salsa making, it develops the best smoky, nutty flavor when fully dried and lightly coated with oil before use.

At a glance

• Variety: Chile de Arbol Pepper
• Type: Heirloom, open-pollinated, non-GMO
• Heat: 15,000 to 30,000 SHU
• Comparison: About 6 times hotter than a jalapeno
• Best use: Dried for salsas and sauces
• Sun: Full sun

Best for

• Salsa making
• Hot sauces
• Drying and grinding
• Mexican dishes
• Adding smoky heat

How to grow

Start seeds indoors 8 to 10 weeks before your last frost and transplant after the soil has warmed. Give full sun and steady moisture. Let the peppers dry until the stem is wood-like for maximum flavor, then coat lightly with oil to release the smoky, nutty notes.

Flavor profile

Smoky and nutty with a sharp, lingering heat, especially once dried.

About MIgardener

MIgardener is a Michigan-based family seed company offering affordable heirloom and non-GMO seeds, with a mission to make home gardening accessible to everyone.