I made this hot sauce to use some home-grown pumpkin seeds that were too thick-skinned for me to want to eat. I pureed the pumpkin seeds in water, strained the milky liquid, then used it to make the salsa. I also roasted the dried peppers prior to making the salsa. De-seeding the peppers was a lot of work, but it made a lot of hot sauce. The hot sauce tastes good and is hotter than i expected it to be.

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Title: Salsa Picante De Chile De Arbol
Categories: Chile-heads, Salsa, Mexico
Yield: 2 Cups

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 cl 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.

Recipe from west central Mexico

FROM recipesource.com

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