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LOCATION: Recipes >> Salsa >> Arbol Chile 02

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SALSA PICANTE DE CHILE DE ARBOL

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).
Let it sit for another hour and blend again, spoon into a jar and
store in refrigerator.

Makes 1 3/4 cups

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