Asian Dipping 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.
ASIAN DIPPING SAUCE
Ingredients:
2 cloves of garlic, minced (more to your liking)
1 Thai bird or de arbol chile, thinly sliced (more to your liking)
4 tbsp white vinegar
4 tbsp granulated sugar
6 tbsp water
Instructions:
Add everything to a large skillet or saucepan, and bring to a boil, stirring from time to time. You want all of the sugar to dissolve. Once dissolved, remove it from the burner, and set it aside to cool. The sauce will have reduced a bit as well.
To serve, simply add a bit to a small bowl, and spoon on top of lettuce wraps, grilled meats, egg rolls, or whatever else you so desire.
From simplecomfortfood.com