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Chile De Arbol Hot Sauce - Salsa Picante De Chile De Arbol

Chile De Arbol Hot Sauce - Salsa Picante De Chile De Arbol is built on Sesame Seeds, Pumpkin Seeds, Cumin Seed Or A Generous Of Ground Cumin, Whole Or A Big Pinch Of Ground, and Mexican Oregano. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 tbsp
• 2 tbsp
• 1/4 tsp
• 4
• 2
• 1 tsp
• 1 tsp
• 2
• 3/4 cup
• 3/4 cup

Method (preview)

1. 1

   Stem the chiles, then roll them between your thumb and fingers, pressing gently to loosen the seeds inside.

2. 2

   Break in half, shake out as many seeds as possible, then place in a blender jar.

3. 3

   Heat an ungreased skillet over medium low.

4. 4

   Add the sesame seeds and stir for several minutes as they brown and pop; pour in blender jar with chiles.

5. 5

   Add the pumpkin seeds to the skillet.

6. 6

   When the first on pops, stir constantly for several minutes, until all are golden and have popped up into a round shape.

7. 7

   Grind the cumin, allspice and cloves in a mortar or spice grinder, if using whole spices, then add to blender jar with oregano, salt, garlic and vinegar.

8. 8

   Blend for several minutes, until the mixture is orange-red and feels quite smooth when a drop is rubbed between your fingers.

9. 9

   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.

10. 10

    Stir in 3/4 cup water, then pour into a bottle, cover and let stand for 24 hours before using.