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1
The chiles and seeds.
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2
Stem the chiles, then roll them between your thumb and fingers, pressing gently to loosen the seeds inside.
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3
Break in half, shake out as many seeds as possible, then place in a blender jar.
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4
Heat an ungreased skillet over medium-low.
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5
Measure in the sesame seeds and stir for several minutes as they brown and pop; scoop into the blender jar.
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6
Add the pumpkinseeds to the skillet.
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7
When the first one pops, stir constantly for several minutes, until all are golden and have popped up into a round shape.
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8
Blending the sauce.
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9
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.
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10
Blend for several minutes, until the mixture is orange-red and feels quite smooth when a drop is rubbed between your fingers.
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11
Straining and ripening the sauce.
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12
Strain through a medium-mesh sieve, working the solids back and forth and pressing them firmly; there will be a fair amount of chile seeds, skins, sesame hulls and other debris to discard, but be careful that there is no liquid trapped within them.
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13
Stir in 3/4 cup water, then pour into a bottle, cover and let stand for 24 hours before serving.
