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What is it?
These chiles are thought to be related to the cayenne pepper, and are named for the woody stem attached to them. Chiles de arbol remain a vibrant red when dried, unlike other varieties, and are quite hot (about an 8 on a scale of 1-10). Add a few dried chiles to Thai curries, stir fries and chili for a kick of heat. They can be found in the produce section of most markets.
How to choose:
Choose chiles that are shiny and firm pods with strong, uniform color. They should feel dense and heavy for their size; good examples of even the very smallest ones will feel heavier. Avoid chiles that are flaccid, wrinkled, bruised, blemished, or discolored.
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