Chile and Kaffir Lime Cashews
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.
Author: Kristen Olson
Makes: 4 cups
Ingredients:
4 cups whole raw cashews
5 dried small red chiles, stemmed and seeded, roughly chopped
5 fresh or dried kaffir lime leaves, roughly chopped
2 tablespoons melted coconut oil
1 1/2 teaspoons ground ancho chiles
1 teaspoon coarse Kosher salt
1/2 teaspoon sugar
Instructions:
Heat oven to 325°F. In a medium bowl, combine all of the ingredients; toss to coat.
Spread cashew mixture in an single layer on a large baking sheet lined with parchment paper.
Bake 16 to 20 minutes, stirring every 5 minutes or until cashews are light golden and fragrant.Cool completely.
From bourbonandhoney.com