The Chile de árbol is a small and potent Mexican chili pepper also known as bird's beak chile and rat's tail chile. The De Arbol Chile is a "treelike" lush plant with thick woody stems. It has a tanic, smoky, and grassy flavor. Origin: Jalisco, Nayarit, and the Central Valley of Mexico. Heat: 7.5 Their heat index is between 50,000 - 65,000 Scoville units. Cile de Arbol Salsa Recipe: Ingredients 2 tbsp. canola oil 4 cloves garlic 1⁄4 white onion, chopped 55 dried chile de arbol, stems removed 1 tomato, roughly chopped Kosher salt, to taste Instructions Heat oil in a 12” skillet over medium-high; cook garlic until brown, 3 minutes. Add onion and cook 3 minutes more. Add chiles and cook 1-2 minutes. Add tomatoes and 1⁄4 cup water; cook until tomatoes begin to break down, 8-10 minutes. Place in a blender with salt and 10 tbsp. water; purée until smooth. Casa Ruiz is a wildly popular brand of Chili Peppers in the restaurant and home cook community due to quality pliable peppers. Home cooks have been looking for smaller quantities and we are now offering half pound bags by popular demand!
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