Salsa picante de chile de arbol
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Salsa picante de chile de arbol
  Salsa    Chiles  
Last updated 6/12/2012 1:21:19 AM. Recipe ID 53461. Report a problem with this recipe.
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      Title: Salsa picante de chile de arbol
 Categories: Chile-heads, Salsa, Mexico
      Yield: 1 Servings
 
  1 1/4 oz Dried chiles de arbol --
           (about 40 to 50
           Mixed size)
  1 1/2 tb Sesame seeds
      2 tb Shelled pumpkin seeds
           "pepitas"
    1/4 ts Cumin seeds (or a generous
    1/4 ts Ground)
      4 lg Allspice berries (or about
    1/8 ts Ground)
      2    Cloves -- or a big pinch of
           Ground cloves
      1 tb Dried oregano
      1 ts Salt
      2 lg Cloves garlic -- peeled and
           Chopped
    3/4 c  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). I generally let it sit for another hour and
  blend again, spoon into a jar and store in refrigerator. Makes 1 3/4
  cups West Central Mexico
  
  




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Recipe ID 53461 (Apr 03, 2005)

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