Title: Salsa Picante De Chile De Arbol
Categories: Chile-heads, Salsa, Mexico
Yield: 2 Cups
1 1/4 oz Dried chiles de arbol
- (about 40 to 50 mixed size)
1 1/2 tb Sesame seeds
2 tb Shelled pumpkin seeds
- (pepitas)
1/4 ts Cumin seeds -OR-
1/4 ts Ground cumin; generous
4 lg Allspice berries -OR-
1/8 ts Ground allspice
2 Cloves -OR-
1 pn Ground cloves; generous
1 tb Dried oregano
1 ts Salt
2 cl Garlic; peeled and 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 and shake
out as many seeds as possible, then place in a blender jar.
Heat an ungreased skillet over medium low. Toast the sesame and
pumpkin seeds separately.
Pulverize the cumin alspice and cloves in a mortar, then add to the
blender jar along with the oregano, salt garlic and vinegar. Blend
for several minutes til the mixture is orange red and quite smooth.
Stir in tequila and water to thin, about a 1/2 or 3/4 cup total. I
generally let it sit for another hour and blend again, spoon into a
jar and store in refrigerator.
