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Salsa Chile de Árbol (Chile de Årbol Sauce)
Wednesday, 11 November 2009
Description
This is the sauce that commonly is bottled in liquor bottles and sold in
the mercados and at roadside stands in central and northern Mexico. It
is sprinkled over nearly any snack food, from tacos to tostadas.
Ingredients
At a glance
Cuisine
Mexican
Ingredient
Chile peppers
Cooking Method
Fry
Difficulty
Easy
Heat Level
4
Chile
De Arbol
Meal/Course
Sauce/Marinade/Rub
Makes
2 1/4 cups
30 chiles de árbol, seeds ands stems removed
Water
1 tablespoon sesame seeds
1 tablespoon pepitas (pumpkin seeds)
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
3 cloves garlic
1 cup cider vinegar
3/4 cup water
Methods/steps
Soak the chiles in the water until softened, about a half hour.
Toast the sesame seeds and pumpkin seeds in a skillet until they pop and
are brown. Combine the seeds with the drained chiles and the remaining
ingredients and puree for about 3 minutes. Strain the mixture through a
sieve and bottle. It will keep for months in the refrigerator.
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Slow cooking is the key to a good biriani. The Indian origina of this South African dish are evident with the many spices that are included. It is frequently served at weddings and other celebrations.
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