author: caglepc
created: 2004-10-19 20:45:46
servings:
notes:
from Rick Bayless, Authentic Mexican. A hot sauce from West Central Mexico, meant as a table condiment similar to Tabasco or other bottled hot sauce, only much more flavorful
recipe:
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 water to thin (about a 1/2 or 3/4 cup total). Strain through mesh seive, pushing out liquid through seed fibres left behind. Decant into bottle.