Árbol Chile Salsa

Contributed by Alex Stupak

TOTAL TIME: 35 MIN
SERVINGS: 1 cup

•FAST
•MAKE-AHEAD
•STAFF-FAVORITE
•VEGETARIAN

Alex Stupak's spicy, tangy salsa, made with 50 dried árbol chiles, is an amazing all-purpose hot sauce. According to Stupak, the salsa lasts indefinitely and even improves with age.

Slideshow: Sensational Salsas

1/4 teaspoon cumin seeds
5 allspice berries
2 whole cloves
1 1/2 teaspoons dried Mexican oregano
2 tablespoons sesame seeds
2 tablespoons raw pepitas (pumpkin seeds)
1 ounce dried árbol chiles (about 50 chiles), stemmed and seeded
1 cup cider vinegar
2 large garlic cloves
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt

In a mortar or spice grinder, combine the the cumin seeds, allspice berries, cloves and oregano and finely grind. Transfer to a blender.
In a small skillet, toast the sesame seeds over moderate heat, stirring, until golden, 3 to 5 minutes. Transfer the seeds to the blender. Add the pumpkin seeds to the skillet and toast over moderate heat, tossing occasionally, until golden, 3 to 5 minutes. Transfer the pumpkin seeds to the blender.
Add all of the remaining ingredients to the blender and puree until smooth. Funnel the salsa into a glass jar or bottle and chill before serving.

Make Ahead

The salsa can be covered and refrigerated for at least 3 months.

Árbol Chile Salsa

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