Food Recipes Appetizers Dips & Spreads Árbol Chile Salsa Be the first to rate & review! Alex Stupak's spicy, tangy salsa, made with 50 dried árbol chiles, is an amazing all-purpose hot sauce. According to Stupak, the salsa lasts indefinitely and even improves with age. Slideshow: Sensational Salsas By Alex Stupak Published on December 20, 2013 Save Rate PRINT Share Close Photo: © Con Poulos Total Time: 35 mins Yield: 1 cup Cook Mode (Keep screen awake) Ingredients 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 árbol 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 Directions In a mortar or spice grinder, combine the cumin seeds, allspice berries, cloves and oregano and finely grind. Transfer to a blender. In 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. Add 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. Make Ahead The salsa can be covered and refrigerated for at least 3 months. Originally appeared: May 2013 Rate It Print