Salsa Chile de Árbol (Chile de Årbol Sauce)

Dave DeWitt Recipes Leave a Comment

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.


30 chiles de árbol, seeds ands stems removed
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


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.