Badia Arbol Pepper, 3 oz

Chile de árbol is the slender, fiery red pepper that gives Mexican cooking its sharp, clean heat. Toasted whole or ground into salsas, it brings 15,000–30,000 Scoville units of bright, grassy fire without the smoke of a chipotle or the fruit of a guajillo.

Common Uses

Toast and blend into salsa de chile de árbol for tacos and carnitas. Simmer whole into pozole rojo and tinga. Crush over elote, esquites, micheladas, and roasted peanuts for botanas. Steep in oil for a Mexican chile oil that lifts grilled meats and eggs.

Cuisine Context

Árbol is the everyday heat of central and northern Mexico — the pepper that lives on the comal in home kitchens and taquerías. It's essential when a dish needs sharpness rather than sweetness: think enchiladas, birria broth, and chile-spiked guisados where the heat needs to cut through fat.

Pro Tip

Dry-toast on a hot comal for 10–15 seconds per side until the skin darkens slightly and the kitchen smells nutty. Pull them before they blacken — burnt árbol turns bitter and ruins the salsa.

Ships from Doral, FL.