12 Spicy Chile de Árbol Recipes

The small, thin chile de árbol is a fiery dried chile that packs spice and flavor. This easy to find, burnished red chile is a necessity in any kitchen that loves Mexican cuisine. Read on to find out what they are and 12 of our favorite ways to use them!

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A mason jar of arbol Chile peppers on a wood cutting board with tomatoes and onions and a knife and garlic.

So you made one recipe that called for arbol chilis and now you have a whole bag on your hands. Now what?!

Don’t worry friend, I have lots of great ideas–and they’re not all salsa either (although chile de arbol peppers make amazing salsa, don’t get me wrong). Arbol chiles add bold flavor to everything from soups to hot sauces; so good for you for having your pantry stocked.

Let me guide you through the wonderful world of chile de árbol peppers: What they are, their heat level, good substitutions, and of course 12 killer recipes you’re going to want to make immediately.

What is an Árbol Chili Pepper?

A wood cutting board on a marble table with tomatoes all around and arbol chiles on the cutting board next to garlic.

Chile de árbol (which literally translates to tree chili in Spanish) goes by many names. You will see it labeled as rat’s tail chile or bird’s beak chile because of its thin shape with a pointy end. They aren’t super long, about 2-3 inches but some are much shorter. The pods have a deep red color and woody stems.

It is a popular chile all over Mexico. They are most commonly used in chile de arbol salsa but they are also chopped and sprinkled over a dish like you would use red pepper flakes or ground into chili powder and used in dry rubs.

How Spicy Are They?

Chile de árbol are indeed spicy. If you are familiar with the Scoville scale they have about 15,000-30,000 shu or Scoville heat units. This scale measures the capsaicin (or spicy ingredient) in chiles. In comparison they are less hot than a cayenne pepper but more spicy than serrano peppers.

A Infograph that shows the heat level of different chiles on a Scoville heat scale.

You can control the heat by using a smaller amount or using the chiles whole, without cutting them, then remove the whole chiles before eating. You can also try removing the seeds but these chiles are so small it can be very time consuming to get them out.

Substitutes

Chile de árbol is really easy to find and is available in most grocery stores and always online. That being said, if you are having a hard time finding them then you can substitute chiles japones (although those are usually even harder to find) or if you are trying to substitute chile de arbol powders you can use cayenne powder instead.

12 Chile de Árbol Recipes

1. Spicy Chile de Árbol Salsa

The árbol chiles get caramalized with onions, garlic, and tomatoes before being pureed into a smooth, silky salsa.

An overhead image of Chile de arbol salsa in a glass jar with a spoon in it on a wood cutting board with blue and yellow chips.

2. Pork Albóndigas with Árbol Chile Tomato Sauce

The árbol chile sauce adds a delicious spicy taste to these rich pork meatballs. This meal is Mexican cooking at its best with spicy, sour, fatty, and salty flavors all making an appearance. Serve with steamed rice or warm tortillas for dipping in the gorgeous chile sauce.

A blue bowl with meatballs and rice in it and a spoon sticking out of one side with broccoli and a pan of meatballs.

3. Torta Ahogada

The Torta Ahogada (or drowned sandwich) is a savory sandwich made famous in the Mexican State of Jalisco. Filled with pork carnitas, pickled red onions, and refried beans then given a kick by being smothered in a spicy sauce made from chiles de arbol.

A white oval plate with a sandwich on top that is covered in arbol Chile salsa with a fork and knife on the plate and blue and white napkin.

4. Spicy Marinated Olives with Roasted Garlic & Herbs

The earthy flavor of the chiles de árbol accentuate the richness of the olives and roasted garlic. I love making this easy appetizer whenever friends come over.

A green container with black and green olives in it and several slices of bread with rosemary and arbol Chile peppers.

5. Spicy Salsa Macha

I know the world thinks chili crunch is all the rage, but I’ll take Salsa Macha over that any day. If you like spicy, this recipe is for you with chiles de árbol, black sesame seeds, peanuts, and garlic. This oil-based Mexican salsa is rich, flavorful, tangy, spicy, perfect for drizzling over everything from avocado toast to soup to popcorn!

A glass jar with salsa macha in it on a pink napkin with a spoon sticking in

6. Spicy Honey Goat Cheese Toasts

This beyond simple appetizer blends spicy honey, tangy, soft goat cheese, sweet pear slices, toasted almonds, and crispy toast for a much more sophisticated version of cheese and crackers. This recipe utilized árbol chile powder instead of whole chiles. Just whisk it into warm honey and drizzle!

Several pieces of bread topped with goat cheese, pears, drizzled honey, and almonds.

7. Tomatillo Red Chili Salsa

If green salsa is more your thing, try this tangy recipe. This fiery Tomatillo Red Chili Salsa is deep and complex made with dried chile de árbol, lots of cilantro, tomatillos and crushed garlic. It’s amazing with tortilla chips or as an enchilada sauce. Vegan and gluten-free!

A jar of green salsa on a red flowered tablecloth with a spoon in one side.

8. Marinated Olive Wreath

Save this one for the holidays! It’s a spin on the spicy marinated olives above but turned into a beautiful, festive wreath with árbol chiles, olives, tangerine slices, and fresh rosemary.

A woman making an olive wreath on a white marble board with tangerine slices and olives and arbol chiles.

9. Salsa de Cacahuate {Spicy Peanut Salsa}

If you’ve never had Salsa de Cacahuate a creamy Mexican salsa made with roasted peanuts and dried chile de árbol, you are in for a real treat. This unique blend of roasted peanuts, oregano, charred tomatoes and chiles, you will definitely want to give it a try. It’s truly one of my favorites with chips or over grilled chicken or pork chops.

A bowl of creamy peanut salsa topped with chopped peanuts and a lime half next to it with some chips.

10. Chili Lime Peanuts

These are like being able to eat the salsa above by the handful, if that doesn’t sound too weird. The peanuts are tossed in an addictive mixture of chili, fresh lime zest, turbinado sugar, and salt then roasted to a deep golden brown.

A white bowl of peanuts on a white tablecloth with a glass of beer next to it and a lime wedge and a bottle of beer.

11. Easy Chamoy Sauce

Homemade chamoy sauce is a thing of beauty and is a million times better than the bottled stuff. This sweet, salty, sour, spicy sauce is an explosion of flavor and completely addictive. Drizzle over fresh fruit, rim your cocktail glass, heck, eat it with a spoon! I guarantee you’ll find a million and one reasons to make this sauce.

A woman holding a spoon of chamoy sauce and drizzling it over fruit onto a plate of mangos.

12. Spicy Molasses Crinkle Cookies

Yes chiles de árbol are even great in desserts! If you adore red hots and reach straight for the Hot Tamales at the movie theater then these are the cookies of your dreams. Fat, chewy molasses cookies with a kick of heat from ground árbol chile powder.

A cookie sheet full of cookies with arbol chiles all around them.

More Mexican Ingredients To Explore

Ready to Spice Things Up?

If you make ANY of these recipes I want to hear about it! Leave me a comment below and let me know which ones you tried or even better, take a picture and share it with me on Instagram by tagging @holajalapeno and #holajalapeno. Also, sign up for my weekly newsletter, lots of good stuff there too!