Chile De Arbol Hot Sauce
Chile de Arbol Hot Sauce
Use to sprinkle on tacos, tostadas or other snacks
You can also dash some into pozole, menudo or other soups
It lasts indefinitely
It’s very close to Tabasco sauce, but is a lot better
50 to 60 dried chiles de arbol
1 1/2 Tbsp sesame seeds
2 Tbsp shelled pumpkin seeds
1/4 tsp cumin seeds or 1/4 tsp ground
1/8 tsp ground allspice
2 cloves
1 tsp dried Mexican oregano
1 scant tsp salt
2 cloves garlic, peeled & roughly chopped
3/4 cup cider vinegar
Stem the chiles, then roll them between your thumb & 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 heat
Stir the sesame seeds for several min until they brown & pop; scoop into the blender jar
Add pumpkin seeds to the skillet
When the first one pops, stir constantly for several min until all are golden & have popped up into a round shape
Pulverize the cumin, allspice & cloves in a mortar or spice grinder, then add to the blender jar along with the oregano, salt, garlic & vinegar
Blend for several min until the mixture is orange-red & feels smooth when a drop is rubbed between your fingers
Strain through a sieve, working the solids back & forth & pressing them firmly
Stir in 3/4 cup water, then pour into a bottle, cover & let st& for 24 hrs before serving
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