Arbol Chile Salsa

• 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 arbol 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

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

cumin seeds, berries, cloves, oregano, sesame seeds, pepitas, arbol chiles, cider vinegar, garlic, sugar, kosher salt

Taken from www.foodandwine.com/recipes/arbol-chile-salsa (may not work)