My all-time-favorite hot sauce.
From Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
by Rick Bayless.
Salsa Picante de Chile de Arbol
My all-time-favorite hot sauce.
From Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
1 1/4 ounces (about 50 to 60 mixed-size) dried chiles de arbol
1 1/2 tablespoons sesame seeds
2 tablespoons shelled pumpkin seeds (pepitas)
1/4 teaspoon cumin seeds (or a generous 1/4 teaspoon ground)
4 large allspice berries (or about 1/8 teaspoon ground)
2 cloves (or a big pinch ground)
1 teaspoon dried oregano
1 scant teaspoon salt
2 large cloves garlic, peeled and roughly chopped
3/4 cup cider vinegar
3/4 cup water
1. The chiles and seeds: Stem the chiles, 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 pumpkin seeds to the skillet. When the first one pops, stir constantly for several minutes, until all are golden and have popped up into a round shape.
2. Blending the sauce: Pulverize the cumin, allspice and garlic cloves in a mortar or spice grinder, 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.
3. Straining and ripening the sauce: Combine all batches together, stir well. 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 no liquid trapped within them.
Stir in 3/4 cup water, then pour into a bottle, cover and let stand for 24 hours before serving.
Stored in the refrigerator, it will last indefinitely—even getting better after several weeks. Or pour it into sterilized canning jars, seal and process in a water bath; store indefinitely at room temperature.
The Johnson Family Cookbook