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Ingredientes
- 55 x Dry chiles de arbol
- 1 1/2 Tbsp. Sesame seeds
- 2 Tbsp. Shelled pumpkinseeds-pepitas
- 1/4 tsp Cumin seeds -or possibly-
- 1/4 tsp Grnd cumin
- 2 x Cloves-or possibly a big healthy pinch grnd
- 1 tsp Dry oregano
- 1 tsp Salt (scant)
- 2 lrg Garlic cloves, peeled & roughly minced
- 3/4 c. Cider vinegar
Direcciones
- 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 min as they brown and pop; scoop into the blender jar. Add in the pumpkinseeds to the skillet. When the first one pops, stir constantly for several min, till all are golden brown and have popped up into a round shape. Pulverize the cumin, allspice and cloves in a mortar or possibly spice grinder, then add in to the blender jar along with the oregano, salt, garlic and vinegar. Blend for several min, till the mix is orange-red and feels quite smooth when a drop is rubbed between your fingers. 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 throw away, but be careful which there is nothing liquid trapped within them. Stir in 3/4 c. water, then pour into a bottle, cover and let stand for 24 hrs before serving.
- Mexican; Rick & Deann Groen Bayless. MM by Lyn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 2 servings | |
| Calories 60 | |
| Calories from Fat 32 | 53% |
| Total Fat 3.84g | 5% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1171mg | 49% |
| Potassium 106mg | 3% |
| Total Carbs 2.09g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.42g | 0% |
| Protein 1.38g | 2% |
