Veracruz Chile Oil Salsa Macha with Peanuts and Sesame

What you need

• 20 g (3/4 oz) dried chiles de arbol, stemmed
• 15 g (1/2 oz) dried morita chiles, stemmed, about 5
• 250 ml (1 cup) neutral vegetable oil
• 100 g (3/4 cup) raw peanuts, skinless
• 5 cloves garlic, peeled
• 2 tbsp sesame seeds
• 1 tbsp apple cider vinegar
• 1 tsp salt, plus more to taste

Method

Restated from the original video

1. 1

   Break each chile into 2-3 pieces and shake out most of the seeds.

2. 2

   Heat the oil in a small saucepan over medium-low heat until a peanut dropped in sizzles gently.

3. 3

   Add the garlic and fry, stirring, until golden, 3-4 min. Scoop it into a large heatproof bowl.

4. 4

   Fry the peanuts in the same oil until golden, 3-4 min. Scoop them into the bowl.

5. 5

   Fry the sesame seeds for 20 seconds, then scoop them into a separate small bowl.

6. 6

   Take the pan off the heat for 1 min. Add the chiles and stir for 15-20 seconds, just until fragrant and a shade darker. Burnt chiles turn the oil bitter.

7. 7

   Pour the chiles and oil into the large bowl and cool for 15 min.

8. 8

   Add the vinegar and salt. Blend or pulse in a food processor to a coarse, gritty sauce, not a smooth puree.

9. 9

   Stir in the sesame seeds. Taste and add more salt if needed.

10. 10

    Spoon into a clean jar. Use it right away or keep it in the fridge for up to 2 weeks.

Imported from villacocina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.