Salsa de Cacahuate y Chile de Arbol (Peanut and 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.
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.
2 tbsp. olive oil
1/4 cup roasted unsalted peanuts
1/4 tsp. dried thyme
6 dried árbol chiles, stemmed
8 black peppercorns
6 allspice berries
4 cloves garlic, minced
1 small white onion, minced
1 tsp. apple cider vinegar
1 tsp. kosher salt
MAKES ABOUT 1 CUP
Heat oil in an 8″ skillet over medium heat add peanuts, thyme, chiles, peppercorns, allspice, garlic, and onion, and cook, stirring, until onion is soft, about 4 minutes. Transfer to a blender and add vinegar, salt and 1/2 cup water. Blend until very smooth, about 2 minutes. Let cool.