INGREDIENTS

1/4 tsp.  Cumin seed 
3 each  Cloves , whole 
1 tsp. Mexican Oregano  
40 each Arbol chiles, stemmed, seeded, hydrated in hot water, drained   
6 each  Garlic clove, skins on 
1/8 tsp. All spice, ground   
1/4 cup  Sesame Seeds , toasted 
1/4 cup  Pepitas , toasted 
1 tsp. Kosher Salt  
1 Tbsp.  Sugar  
1 cup  Apple Cider Vinegar  

DIRECTIONS

1.) In a skillet over medium high heat, toast cumin, cloves, Mexican oregano just until fragrant. Transfer to a spice grinder and process spices to a powder. Reserve aside.

2.) Toast Arbol chiles until starting to lightly char in spots. Reserve aside.

3.) Toast garlic cloves with skins on until starts to lightly char in spots and becomes soft. Let cool to room temperature and peel skins, reserve aside.

4.) In a blender, add all ingredients and purée until smooth, strain and store until use.