Ancho+Arbol Salsa
I love making salsas and enjoy combining different peppers, mostly from my garden! I found roasting the ingredients individually creates a depth of flavor that allows you to taste every component.
The recipe below is inspired by Alex Stupak and Diana Kennedy.
Ancho - Arbol Salsa
1/4 t cumin seeds
6 allspice berries
3 whole cloves
1/2 t dried Mexican oregano
10 árbol chilis
5-6 ancho chilis
4 garlic cloves, skins on
1/4 c sesame seeds
1/4 c raw, hull, unsalted pepitas
1 t kosher salt
1 T sugar
1 cup cider vinegar
Toast cumin seeds, allspice berries, whole cloves, and oregano in a cast iron pan over medium heat. Toast until fragrant, just 15-20 seconds. Transfer ingredients to a spice grinder and grind to a fine powder.
Remove the stems from the chilis and place in a food processor to break them open - just a few pulses breaking into small to medium sized pieces. Sift out and discard the seeds.
Reheat the cast iron pan over medium heat and add the chili pieces. Shake the pan until you see the first wisp of smoke - this will take just 30 seconds or so. Immediately remove the chili pieces after you see the smoke. Soak the chilis in hot water and keep them submerged by placing a plate on top of the chilis that will fit inside the bowl.
Add the garlic cloves to the cast iron pan and roast, turning them from time to time, until softened with blackened spots - just about 5-6 minutes. Remove garlic and set aside to cool. Once cooled, peel the cloves and discard the skins.
Next, toast the sesame seeds in the pan shaking constantly so they don’t burn. Remove after 15-30 seconds and add to spice mixture.
Finally, toast the pepitas until golden, shaking the pan - this should take 2-3 minutes.
Drain the soaked chilis and place them in a blender along with the toasted garlic, spices, sesame seeds, pepitas, and the salt, sugar, and cider vinegar. Blend on high speed until completely smooth. Pass the puree through a sieve and transfer to a jar/container. The salsa will keep for up to 1 month.
