Chiles de Arbol and Cider Vinegar Puree
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.
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.
1 cup chiles de arbol, stemmed
1 1/2 cups cider vinegar
2 Tbsp minced onion
1 Tbsp minced garlic
For a milder puree, rub chiles between your palms to remove most of the seeds. Chop chiles coarsely with a knife or in a food processor. Put them in a bowl and pour vinegar over them. Cover and refrigerate overnight.
Put chiles, onion, and garlic in a saucepan over medium-high heat. Cover and simmer for 3 minutes. Let cool slightly, then puree in a blender until very smooth. Let cool. Store in an airtight container for up to 1 month.