Recipe - Salsa Picante De Jessica Harris

1 One fourth ounce (50 to 60) dried chile de
Arbol
1 One half tablespoon Sesame seeds
2 tablespoon Pumpkin seeds (pepitas)
One fourth teaspoon Cumin seeds (toasted; place
in medium pan till they
smoke then immediatly
remove and toss)
4 lg Allspice berries
2 Cloves
1 teaspoon Oregano (toasted with cumin
seeds)
Salt to taste
2 (up to)
3 Cloves garlic toasted with
skin on
Three fourths cup Cider vinegar

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

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.