Peanut Chile Bread
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 3/4 oz tahini
2 1/2 oz crunch peanut butter
1 Tbsp cumin seeds
1 tsp fine salt
2 long red chiles, charred over a flame
2 1/2 oz roasted peanuts
1 lb white flour, plus extra for shaping
1 tsp instant dry yeast
Oil for kneading
Spoon the tahini, peanut butter, cumin and salt into a bowl and pour on 3.5 oz hot water. Deseed the chillies and chop roughly and add to the bowl I leave the charred bits on. Add 7 oz cold water and peanuts, stir well, add the flour and yeast, mix to a soft sticky dough and leave 30 minutes. Give the dough a 10-sec knead on an oiled worktop, place it in the bowl and leave an hour. Divide into three, shape into balls, leave 15 minutes then shape into sticks. Pat the dough into an oval with some flour, folding it in upon itself a few times then roll about 1 foot long. Brush with water, roll in sesame seeds and leave to rise 45 minutes on a tray. Slash down the length with a blade then bake at 220°C/fan 200°C/425°F/gas 7 for 30 minutes.