Title: Chile De Arbol Hot Sauce/salsa Picante De Chile De Arbol
Categories: Ethnic Sauce
Yield: 2 Servings
| 55 | | Dried chiles de arbol |
| 1 1/2 | tb | Sesame seeds |
| 2 | tb | Shelled pumpkinseeds-pepitas |
| 1/4 | ts | Cumin seeds -or- |
| 1/4 | ts | Ground cumin |
| 2 | | Cloves-or a big pinch ground |
| 1 | ts | Dried oregano |
| 1 | ts | Salt (scant) |
| 2 | lg | Garlic cloves, peeled & roughly chopped |
| 3/4 | c | Cider vinegar |
Stem the chiles, then roll them between your thumb and fingers, pressing
gently to loosen the seeds inside. Break in half, shake out as many seeds
as possible, then place in a blender jar. Heat an ungreased skillet over
medium-low. Measure in the sesame seeds and stir for several minutes as
they brown and pop; scoop into the blender jar. Add the pumpkinseeds to the
skillet. When the first one pops, stir constantly for several minutes,
until all are golden and have popped up into a round shape. Pulverize the
cumin, allspice and cloves in a mortar or spice grinder, then add to the
blender jar along with the oregano, salt, garlic and vinegar. Blend for
several minutes, until the mixture is orange-red and feels quite smooth
when a drop is rubbed between your fingers. Strain through a medium-mesh
sieve, working the solids back and forth and pressing them firmly; there
will be a fair amount of chile seeds, skins, sesame hulls and other debris
to discard, but be careful that there is nothing liquid trapped within
them. Stir in 3/4 cup water, then pour into a bottle, cover and let stand
for 24 hours before serving. Source: Authentic Mexican; Rick & Deann Groen
Bayless. MM by Lyn.