Kicking some spice into your diet is a great way to boost your metabolism, lower blood pressure, and even reduce stress. Many people reach for hot sauces like Siracha and Tapitio without knowing they contain sodium benzoate, a preservative that deprives your cells of oxygen and break down the immune system. In this episode of Health Nuts we show you how to make a delicious hot sauce with Chile de Arbol (you can substitute jalapenos or any other spicy chiles) to add some spark your dishes.
Additional Tip: You can boil the left over seeds from the chilis in water. Once cooled, add to a spray bottle and spray the water on your garden plants. It works great as an organic pesticide.
50 to 60 dried chiles de arbol
2 tablespoons sesame seeds
2 tablespoons shelled pumpkin seeds (pepitas)
¼ teaspoon cumin seeds
4 large allspice berries
1 teaspoon dried oregano
1 teaspoon salt
2 large cloves garlic, peeled and roughly chopped
¾ cup cider vinegar
1. Stem the chilies, and deseed as much as possible. Place them in a blender.
2. Heat a dry skillet over medium-low. Toast the sesame seeds in the skillet for a few minutes, and drop them in the blender. Place the pumpkin seeds in the skillet, and toast until they puff up. Place them in the blender.
3. 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 quite smooth when a drop is rubbed between your fingers.
4. Strain through a medium-mesh sieve. There will be a fair amount of chile seeds, skins, sesame hulls and other debris to discard. Stir in ¾ cup water, then pour into a bottle, cover and let stand for 24 hours before serving.