Creamy Arbol Chile 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.
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: Abby Thompson
Ingredients:
1-28 oz. can chopped tomatoes
⅓ cup cashews, soaked overnight
Juice from 1 lime
6-10 arbol chili peppers, with stems cut off
Salt, to taste
Pinch of cumin
Water, as needed
Instructions:
In a high powered blender, blend together all the ingredients until smooth and creamy. Taste and adjust seasonings to preferred spice level. Add a little water as needed to keep the mixture blending. Refrigerate to store.
From thefrostedvegan.com