Yield: 8 Servings
|1¼ ounce||(50 to 60) dried chile de Arbol|
|1½ tablespoon||Sesame seeds|
|2 tablespoons||Pumpkin seeds (pepitas)|
|¼ teaspoon||Cumin seeds (toasted; place in medium pan till they smoke then immediatly remove and toss)|
|4 larges||Allspice berries|
|1 teaspoon||Oregano (toasted with cumin seeds)|
|\N \N||Salt to taste (up to)|
|3 \N||Cloves garlic toasted with skin on|
|¾ cup||Cider vinegar|
Stem the chiles and place in blender or cuisinart with seeds. lightly brown sesame seeds then toss into blender. also brown pumkin seeds in skillet then add to blender. (If while toasting you BURN something do not add to dish as it will cause a BITTER taste, Start over with same ingredient).
Now, take allspice, oregano, salt, cumin and crush together. Add to blender. Add all ingredients, then blend for a few minutes until you have a red orange sauce. Let sit for a few minutes then strain. Add any additional liquid as needed (water). Should let sit for twenty four hours.
Needs no refrigeration and lasts a long time. Very HOT. Mario <mas@...>
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .