De Arbol Chile In Mexico creates the standard hot sauce sold in markets and offered in restaurants. This recipe enhances the flavor and fiery heat of the chile with cumin, allspice, cloves and oregano, and also features toasted sesame and pumpkin seeds for both flavor and body.
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients
Makes 1-3/4 cups
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1/4 Teaspoon Cumin Seed
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1 Teaspoon Mexican Oregano
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1 1/2 Ounces Whole De Arbol Chiles, stemmed and seeded
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1 1/2 Tablespoons Toasted Sesame Seeds
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2 Tablespoons Dry Roasted Pumpkin Seed Kernels (Pepitas)
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1 Teaspoon Kosher Sea Salt Flakes
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2 Cloves Garlic, peeled and roughly chopped
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3/4 Cup Cider Vinegar
Directions
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Place cumin, allspice, cloves and oregano in spice grinder and pulverize to powder.
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Place spice mixture in blender with all remaining ingredients, and blend for several minutes until very smooth.
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Strain through medium-mesh sieve, pressing firmly against solids with rubber spatula to extract all liquid.
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Stir in 3/4 cup water. Pour into bottle, cover and let stand 24 hours before serving.