De Arbol Hot Sauce

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.

Heat Scale
Submit Recipe


Ingredients:

2 cups fried de arbol chiles, stems removed
2 1/4 cups water
3 Tbsp white vinegar
3/4 tsp kosher salt
1 garlic clove

Instructions:

Soak the chiles in hot water for about 30 minutes. Add the rest of the ingredients and blend. Goes great with beef.

By Robert Lusk.