Chile de arbol is from the family of the cayenne pepper, and shares its acidic heat and thin flesh with tannic and smoky flavors as well as grassy tones. Use chile de arbol in sauces, soups, and stews.
Other names for this pepper include Bird’s beak chile, and Rat’s tail chile.
These peppers may be sold fresh, dried or powdered. The dried whole chilies are often used to make chili pepper wreaths, or ristras, because when dried they keep their deep red color.
It could be very very HOT!!
ARBOL PEPPER SCOVILLE HEAT UNITS
Some people put them in two categories: 15,000-30,000 or 50,000-65,000.