| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauce |
8 |
Servings |
INGREDIENTS
| 1 1/4 |
oz |
(50 to 60) dried chile de Arbol |
| 1 1/2 |
tb |
Sesame seeds |
| 2 |
tb |
Pumpkin seeds (pepitas) |
| 1/4 |
ts |
Cumin seeds (toasted; place in medium pan till they smoke then immediatly remove and toss) |
| 4 |
lg |
Allspice berries |
| 2 |
|
Cloves |
| 1 |
ts |
Oregano (toasted with cumin seeds) |
|
|
Salt to taste (up to) |
| 3 |
|
Cloves garlic toasted with skin on |
| 3/4 |
c |
Cider vinegar |
INSTRUCTIONS
Stem the chiles and place in blender or cuisinart with seeds. lightly brown
sesame seeds then toss into blender. also brown pumkin seeds in skillet
then add to blender. (If while toasting you BURN something do not add to
dish as it will cause a BITTER taste, Start over with same ingredient).
Now, take allspice, oregano, salt, cumin and crush together. Add to
blender. Add all ingredients, then blend for a few minutes until you have
a red orange sauce. Let sit for a few minutes then strain. Add any
additional liquid as needed (water). Should let sit for twenty four hours.
Needs no refrigeration and lasts a long time. Very HOT. Mario
<mas@inetdirect.com>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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