Chile-Head Holiday Punch
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.
Ingredients:
1 quart unsweetened apple juice
1 quart cranberry juice cocktail
1 can (6 oz.) frozen orange juice concentrate, thawed
1 whole stick cinnamon
1 long skinny chile de arbol
8 whole cloves
Instructions:
Combine all the ingredients, except for the chile de arbol, in a saucepan and bring to a boil. Lower the heat and simmer for about 10 minutes. Remove the spices, add the chile de arbol, stir and serve warm. If you want you can spike the punch with your favorite liquor or liqueur.