© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: glewis
Servings: 13/4 cup
1¼ ounce dried chiles de arbol
1½ tablespoon sesame seeds
2 tablespoons shelled pumpkinseeds (pepitas)
¼ teaspoon cumin seeds
4 large allspice berries, or ⅛ teaspoon ground allspice
2 whole cloves, or 1 pinch ground cloves
1 teaspoon dried oregano
1 scant teaspoon salt
2 cloves garlic, peeled and roughly chopped
¾ cup cider vinegar
¾ cup water
Stem the chiles, and then roll them between your thumb and fingers, pressing gently to loosen the seeds inside. Break in half, shake out as many seeds as possible, then place in a blender jar.
Heat an ungreased skillet over medium-low. Measure in the sesame seeds and stir for several minutes as they brown and pop; scoop into the blender jar. Add the pumpkinseeds to the skillet. When the first one pops, stir constantly for several minutes, until all are golden and have popped into a round shape. Pulverize the cumin, allspice and cloves in a mortar or spice grinder, and then add to the blender jar along with the oregano, salt, garlic, and vinegar. Blend for several minutes, until the mixture is orange-red and feels quite smooth when a drop is rubbed between your fingers.
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. Stir in water, then pour into a bottle, cover and let stand for 24 hours before serving.