How to make chile de arbol hot sauce? Chile de Arbol Hot SauceUse to sprinkle on tacos, tostadas or other snacks. You can also dash some into pozole, menudo or other soups. It’s very close to Tabasco sauce, but is a lot better.50 to 60 dried chiles de árbol1 1/2 tablespoons sesame seeds2 tablespoons shelled pumpkin seeds1/4 teaspoon cumin seeds or 1/4 teaspoon ground1/8 teaspoon ground allspice2 cloves1 teaspoon dried Mexican oregano1 scant teaspoon salt2 cloves garlic, peeled and roughly chopped3/4 cup cider vinegarStem the chiles, then roll them between your thumb and fingers, pressing gently to loosen the seeds inside. Break in half, shake out as many seeds as possible, then place in a blender jar.Heat an ungreased skillet over medium-low heat. Stir the sesame seeds for several minutes until they brown and pop; scoop into the blender jar. Add pumpkin seeds to the skillet.When the first one pops, stir constantly for several minutes until all are golden and have popped up into a round shape. 1912 usmc bell crown hat ega wwi.Pulverize the cumin, allspice and cloves in a mortar or spice grinder, then add to the blender jar along with the oregano, salt, garlic and vinegar. Blend for several minutes until the mixture is orange-red and feels smooth when a drop is rubbed between your fingers. Strain through a sieve, working the solids back and forth and pressing them firmly. Stir in 3/4 cup water, then pour into a bottle, cover and let stand for 24 hours before serving.