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 small hot peppers, seeded and minced
1 tsp. red pepper flakes
1 large yellow onion, diced
2 Tbsp. olive oil
2 cups large green olives
1 tsp. salt
2 Tbsp. lemon juice
In a medium skillet over medium-low heat, cook the hot peppers, red pepper flakes, and the onion in 1 Tbsp. of olive oil until the onion is translucent, about 3-4 minutes. Mix in the olives and the remaining tablespoon of olive oil. Add the salt and lemon juice. Stir to combine everything. Transfer to a serving bowl.