*  Exported from  MasterCook  *
 
                      SALSA PICANTE DE CHILE DE ARBOL
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chile-Heads                      Salsa
                 Mexico
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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).  
 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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