Salsa Seca (Mexican Nut and Chili Salsa)

Ingredients

• 2 oz Dried Chiles (such as Chile de Árbol or Guajillo, stems removed)
• 0.5 cup Peanuts (raw or roasted, unsalted)
• 0.25 cup Pepitas (pumpkin seeds)
• 2 tbsp Sesame Seeds
• 4 Garlic (cloves, peeled and sliced)
• 0.75 cup Vegetable Oil (or other neutral oil)
• Salt (to taste)

Steps

1. 1

   Preheat your oven to a low temperature (approximately 250°F / 120°C) to prepare for drying out the ingredients.

2. 2

   In a large skillet, heat the vegetable oil over medium-low heat.

3. 3

   Add the sliced garlic to the oil and fry until golden brown and fragrant, then remove the garlic and set aside.

4. 4

   Add the peanuts and pepitas to the same oil, toasting them until they become golden and develop a nutty aroma.

5. 5

   Add the sesame seeds and the dried chiles to the oil. Fry briefly for about 30-60 seconds until the chiles are toasted and fragrant, being careful not to burn them as they can become bitter.

6. 6

   Transfer the mixture to a baking sheet and place in the low-temperature oven for a few minutes to ensure everything is completely dried out and 'crispy' as indicated by the sound.

7. 7

   Once cooled slightly, pulse the mixture (including the oil) in a food processor or blender until it reaches a coarse, crunchy consistency. Do not over-process into a smooth paste.

8. 8

   Season with salt to taste and stir to combine.

Notes

This salsa is shelf-stable if kept in a clean jar, but for best flavor, store in the refrigerator for up to a month. The 'crunch' is the most important textural element of this dish.

Nutrition per serving

• salsa
• condiment
• spicy
• vegan
• vegetarian
• gluten-free
• crunchy
• mexican cuisine