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Tex Mex Sauces
Salsa

Lynn's Arbol Pumpkin Seed Salsa

1 1/4 oz (50 to 60) dried chile de Arbol
1 1/2 tbl Sesame seeds
2 tbl Pumpkin seeds (pepitas)
1/4 tsp Cumin seeds (toasted, place in medium pan till they smoke then immediatly remove and toss)
4 lrg Allspice berries
2 x Cloves
1 tsp Oregano (toasted with cumin seeds)
    Salt to taste
2 x -(up to)
3 x Cloves garlic toasted with skin on
3/4 cup Cider vinegar

 Method :
Stem the chiles and place in blender or cuisinart with seeds. lightly brown sesame seeds then toss into blender. also brown pumkin seeds in skillet then add to blender. (If while toasting you BURN something do not add to dish as it will cause a BITTER taste, Start over with same ingredient).
Now, take allspice, oregano, salt, cumin and crush together. Add to blender. Add all ingredients, then blend for a few minutes until you have a red orange sauce. Let sit for a few minutes then strain. Add any additional liquid as needed (water). Should let sit for twenty four hours.
Needs no refrigeration and lasts a long time

In the souls of the people the grapes of wrath are filling and growing heavy, growing heavy for the vintage.

- John Steinbeck