Ingredients
1/4 tsp. cumin seeds
5 allspice berries
2 whole cloves
1 1/2 tsp. dried Mexican oregano
2 tbsp. sesame seeds
2 tbsp. raw pepitas (pumpkin seeds)
1 oz. dried arbol chiles
1 c. cider vinegar
2 large cloves garlic
1 1/2 tsp. sugar
1 1/2 tsp. kosher salt
Preparation
Step 1In a mortar or spice grinder, combine the the cumin seeds, allspice berries, cloves, and oregano and finely grind. Transfer to a blender.Step 2In 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.Step 3Add 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.
