Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1¼ ounce | Dried chiles de arbol -- |
| \N \N | (about 40 to 50 |
| \N \N | Mixed size) |
| 1½ tablespoon | Sesame seeds |
| 2 tablespoons | Shelled pumpkin seeds |
| \N \N | \"pepitas\" |
| ¼ teaspoon | Cumin seeds (or a generous |
| ¼ teaspoon | Ground) |
| 4 larges | Allspice berries (or about |
| ⅛ teaspoon | Ground) |
| 2 \N | Cloves -- or a big pinch of |
| \N \N | Ground cloves |
| 1 tablespoon | Dried oregano |
| 1 teaspoon | Salt |
| 2 larges | Cloves garlic -- peeled and |
| \N \N | Chopped |
| ¾ cup | 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 sesames and pumpkinseeds 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 ½ or ¾ cup total). I generally let it sit for another hour and blend again, spoon into a jar and store in refrigerator. Makes 1¾ cups West Central Mexico
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