Chile de arbol hot sauce/salsa picante de chile de arbol

2 Servings

Ingredients

Quantity	Measure	Ingredient
55		Dried chiles de arbol
1½	tablespoon	Sesame seeds
2	tablespoons	Shelled pumpkinseeds-pepitas
¼	teaspoon	Cumin seeds -or-
¼	teaspoon	Ground cumin
2		Cloves-or a big pinch ground
1	teaspoon	Dried oregano
1	teaspoon	Salt (scant)
2	larges	Garlic cloves, peeled & roughly chopped
¾	cup	Cider vinegar

Directions

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 ¾ 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.