Ingredients
1 ½ cups olive oil
½ cup raw unsalted peanuts (or pecans, pine nuts, etc.)
4 garlic cloves
2 tablespoons sesame seeds
60 g (2 ounces) dried morita and meco chipotle chiles (1 ½–2 cups), stemmed and seeded
½ cup raw unsalted peanuts (or pecans, pine nuts, etc.)
4 garlic cloves
2 tablespoons sesame seeds
60 g (2 ounces) dried morita and meco chipotle chiles (1 ½–2 cups), stemmed and seeded
1 teaspoon kosher or sea salt (or to taste)
1 tablespoon brown sugar (or to taste)
3 tablespoons white distilled vinegar
1 tablespoon brown sugar (or to taste)
3 tablespoons white distilled vinegar
Directions
Heat the oil over medium heat in a 12” skillet or a large casserole, until hot but not smoking. Add the peanuts and garlic cloves. Stir and fry for about 30 seconds, just until they begin to color. Be on the lookout, as peanuts can be deceiving and not reveal how brown they are getting until it is too late. Add the sesame seeds and the stemmed and seeded chiles, stir and continue to fry for a minute, until the chiles are lightly toasted. Remove from the heat.
Transfer the contents of the pan, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and process or blend until smooth. Pour into a container, let cool, and refrigerate if the salsa will not be used that day.
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