A rich salsa made with a blend of chiles, seeds, nuts and oil that can be used on tacos, tostadas, meats, roasted vegetables, burgers, sandwiches and more.
See Kitchen Notes for more information, substitutions, and related links.
In a heavy saucepan, heat the olive oil, garlic cloves, sesame seeds, pumpkin seeds and peanuts over a medium high heat. Cook until garlic starts to brown, about 5 minutes. (Don't let the garlic get too brown because it will continue to cook once you turn off the heat.)
In a bowl, combine the vinegar and salt. Stir until salt dissolves. Pour into hot oil.
Oil - A mild olive oil works great, but any neutral oil such as safflower, grapeseed, vegetable oil or sunflower works. Many recipes call for 2 cups oil, but I found that to be too much, so I cut it down to 1 1/2 cups oil. If you want extra oil, use 2 cups and use it to saute vegetables, cook eggs, or sear meat. It's just a chile-infused oil, so why not?
Chiles - Any mix of dried red chiles can be used. Typically, this salsa is made with guajillo pepper, anchos and chile de arbols. I use ancho, mulato and NM red, but plan to play around with other combinations. Each combination of chiles yields a different flavor profile and spiciness.
To chop dried chiles - Scissors works, but a food processor makes this task easier and faster. Just pulse a few times until chiles are close to 1/4" pieces. Do NOT grind to a powder.
Nuts and seeds - Several different types of nuts and seeds can be used. Some recipes use only peanuts. Others use a mix of nuts. Piñon, pistachio, walnuts, almonds and pecans are all fair game. Some recipes add pumpkin seeds or sunflower seeds. Experiment and have fun.
Storage - This stores in the refrigerator for up to a 1 month. It also freezes well.
Uses - Salsa for tacos, tostados, burritos, poured on grilled steaks, eggs, a variety of vegetables, roasted potatoes, burgers, and sandwiches, to name a few. It can also be added to a tomato-based salsa for chips.
Recipe author: MJ of MJ's Kitchen