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Pharonise Picante Arbol Pumpkin Salsa

55 x Dried chiles de Arbol 
1 1/2 tbl Sesame seeds 
2 tbl Shelled pumpkinseeds-pepitas 
1/4 tsp Cumin seeds -or- 
1/4 tsp Ground cumin 
2 x Cloves-or a big pinch ground 
1 tsp Dried oregano 
1 tsp Salt (scant) 
2 lrg Garlic cloves, peeled & roughly chopped 
3/4 cup Cider vinegar 

 Method : 
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 minutes as they brown and pop; scoop into the blender jar. Add the pumpkinseeds to the skillet. When the first one pops, stir constantly for several minutes, until all are golden and have popped up into a round shape. Pulverize the cumin, allspice and cloves in a mortar or spice grinder, then add to the blender jar along with the oregano, salt, garlic and vinegar. Blend for several minutes, until the mixture 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 discard, but be careful that there is nothing liquid trapped within them. Stir in 3/4 cup water, then pour into a bottle, cover and let stand for 24 hours before serving 

République Gabonaise

This West African country with the Atlantic as its western border is also bounded by Equatorial Guinea, Cameroon, and the Congo. Its area is slightly less than Colorado's. Most of the country is covered by a dense tropical forest.

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