Arbol Chile Sauce

De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.

Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices Add some heat to your next salsa or Mexican dish.

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Ingredients:

5 ripe plum tomatoes or 7 medium tomatillos, husked and washed
6 dried Arbol chiles, stemmed
2 cloves garlic, crushed and peeled
Salt
1/4 tsp sugar (optional)

Instructions:

Preheat broiler and set rack about 4” from the heat. Arrange tomatoes or tomatillos on a baking sheet and broil until soft, blackened, and blistered, turning once, about 8 minutes per side. Set aside to cool completely.

Meanwhile, heat a small skillet over medium heat until hot but not smoking. Add chiles and toast, stirring constantly, until aromatic and lightly browned in spots, 30-45 seconds. Transfer chiles to jar of a blender. Add garlic and broiled tomatoes or tomatillos, along with any caramelized juices. Blend to a smooth purée with flecks of chiles, then transfer to a medium bowl.

To thin sauce, add up to 1/2 cup water. Season to taste with salt and sugar. Serve with huarachitos (see recipe), if you like.

Makes about 1 1/4 cups.

From Saveur.com