질문하기
A crunchy, oil-based salsa made from fried dried chiles, garlic, and peanuts. This vegetarian, protein-rich condiment from Veracruz adds nutty, spicy depth to any family dish.
Remove stems and most seeds from the dried chile de arbol and pasilla chiles. Tear them into smaller pieces for even frying.
Heat the vegetable oil in a small saucepan over medium-low heat. Add garlic cloves and fry, stirring frequently, until golden but not brown (about 3–4 minutes).
Add peanuts to the oil and fry gently, stirring constantly, until they turn a deep golden color (2–3 minutes). Do not let them burn.
Add dried chiles to the hot oil. Fry for 1–2 minutes, stirring, until their color darkens slightly and they release an aroma. Lower heat if needed to avoid scorching.
Add sesame seeds and continue frying for 30 seconds until fragrant.
Transfer all the oil, chiles, garlic, peanuts, and sesame seeds to a heatproof bowl. Cool for 5–10 minutes before blending.
Add salt, sugar, and apple cider vinegar, then pulse everything in a blender or food processor until it forms a coarse, crunchy salsa. Do not over-blend; maintain lots of texture.
Let the salsa cool to room temperature before serving or storing in an airtight jar.
