Badia Arbol Pepper, 6 oz

Whole dried chiles de árbol — slim, brick-red pods with sharp, clean, woody heat (15,000–30,000 SHU) and a faint smokiness. The chile Mexican cooks reach for when a dish needs real bite without the fruit-forward sweetness of guajillo or ancho. The 6 oz size — best value across our árbol offerings.

Common Uses

The defining heat in salsa de chile de árbol — toasted, blended with tomato and garlic, the standard table salsa across taquerías. Fried into oil for salsa macha with peanuts and sesame. Tossed whole into pots of frijoles charros, pozole, and beef stews. Crumbled over street corn, elotes, and roasted peanuts. Steeped into vinegars for escabeche and pickled vegetables.

Cuisine Context

Árbol grows on tall, tree-like plants — "de árbol" means "tree-like" — across Jalisco, Nayarit, and Oaxaca. It's the everyday heat chile of central and western Mexico: cooks keep a jar by the stove and crumble or toast as needed. The pods hold color and potency for over a year when stored dry.

Pro Tip

For salsa, toast pods on a dry comal until they darken one shade and smell nutty — about 30 seconds — then drop straight into hot broth or blend with charred tomatillo. Skip the soak; árbol blends smooth without it.

Shipped from Doral, FL.