Fiery red in color and crinkly all over, H-E-B Mi Tienda Chile de Ãrbol are small, thin peppers featured in Mexican favorites like Salsa de Chile de Ãrbol or Tree Chile Sauce. Ranking in heat between jalapeños and cayenne peppers, they're mainly used for adding spiciness, not flavor. It's best to pan-toast them first before cooking with them.
• Chile de Ãrbol peppers
• Small and thin
• Bright red and crinkly
• High level of heat
• Best pan-toasted first...