Salsa Picante De Chile De Arbol

* Exported from MasterCook *

SALSA PICANTE DE CHILE DE ARBOL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chile-Heads Salsa
Mexico

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 oz dried chiles de arbol -- (about 40 to 50
mixed size)
1 1/2 tbsp sesame seeds
2 tbsp shelled pumpkin seeds "pepitas"
1/4 tsp cumin seeds (or a generous 1/4 tsp ground)
4 large allspice berries (or about 1/8 tsp ground)
2 cloves -- or a big pinch of
ground cloves
1 tbsp dried oregano
1 tsp salt
2 large cloves garlic -- peeled and chopped
3/4 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 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.
Makes 1 3/4 cups West Central Mexico


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