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 pound sliced pickle cucumbers
1 medium onion, sliced
2 dried chile arbol (the red things)
2 jalapeno peppers
2 green chile peppers
4 garlic cloves, peeled cut into chunks
2 Tablespoons Kosher salt
¾ cup sugar
1-½ cups cider vinegar
¾ cup water
Rinse and slice your cucumbers and chop your other vegetables. In a small saucepan, heat the salt, sugar, vinegar and water until the sugar and salt have dissolved and the vinegar has come to a simmer.
Place all of the sliced and chopped vegetables in a medium bowl. Pour the vinegar solution over the vegetables. The solution should just cover the cucumbers. Cover the bowl with plastic wrap and place it in the refrigerator. Over the next 48 hours, stir the pickles a few times (and eat a few because they are perfectly delicious even at this stage). After 48 hours, you can put them into a freezer container, or jars, and put them in the freezer. If you are putting them into several containers, try to distribute the various goodies in an equitable manner. And, you will likely have leftover brine. You can just discard it. The pickles will keep happily in the freezer for several months.