Piment de Arbol / Mexico
Chile de Árbol means "tree chile". The name is often credited to its long, woody stem, but we believe that it references the treelike shape and woody structure of the plant itself. It is also called pico de pájaro (bird's beak) and cola de rata (rat's tail), the latter undoubtedly a reference to the long, woody stem. Chiles de árbol are hot, with a clean, sharp taste, and are prized for their bright red colour – which results in bright red sauces. To prepare, wash, remove stem and seeds, toast lightly, then soak in hot water for about 20 minutes.