Chili de Arbol Apricot Salsa
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.
1/2 cup dried apricots, chopped
12 dry and roasted de arbol chiles
1/2 cup apricot preserves
2 Tbsp fresh cilantro, chopped
1 tsp finely chopped ginger root
1 tsp cumin
Juice of 1 lemon
Salt and pepper to taste
Combine all ingredients and mix by hand or use a food processor or a blender. If the mixture is too thick, thin with water.
Serves 6 to 8.
By Chef Peter Alfaro.