Nuvvu Podi (Sesame Seed Powder)
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 2/3 cups sesame seeds
1/2 tsp sesame oil
10 dried red chile peppers or to taste
Salt to taste
Toast the sesame seeds in a skillet over medium-low heat until fragrant, about 5 minutes. Spread onto a baking sheet to cool.
Heat 1/2 tsp sesame oil in the skillet over medium-low heat. Fry the red chile peppers in the hot oil until they begin to change color, about 5 minutes. Cool on the baking sheet.
Use a mortar and pestle to grind the sesame seeds, chile peppers, and salt into a powder. Nuvvu podi will keep for a few months on the shelf.