Benne Salsa


3 ½ cups oil

½ cup morita chile

¼ cup arbol chile

¾ cup garlic cloves, crushed

4 cups yellow onion, medium dice

2 ¼ cups benne seeds

1 teaspoon Mexican oregano

½ teaspoon allspice, toasted and ground

½ teaspoon cumin, toasted and ground

¼ cup salt

¾ cup apple cider vinegar

1 ½ cups sorghum


Heat oil in a pot, and then deep-fry chiles until aromatic and puffy. When chiles are crunchy, pull them from the oil. Split the oil between two large frying pans. To one of the pans, add garlic and onion; fry until tender and dark around the edges. To the other pan, add benne and fry until light brown. Remove pan from heat and add spices. Blend together chiles, garlic and onions and benne mixture until a chunky paste forms. Add 1 cup of water and pulse until smooth. Add salt, vinegar and sorghum, and pulse until smooth.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.