Ingredients:

  • 8 dried guajillo chiles, stems and seeds removed (about 20g)
  • 4 dried arbol chiles, stems and seeds removed (about 10g)
  • 1/2 cup (120ml) neutral oil (e.g., vegetable or canola)
  • 4 cloves garlic, peeled
  • 1/4 cup (40g) raw almonds
  • 1/4 cup (40g) sesame seeds
  • 1 teaspoon (5g) sea salt (adjust to taste)
  • 1 tablespoon (15ml) apple cider vinegar (optional for tang)

Instructions:

  1. Remove stems and seeds from dried chiles and rinse under cold water.
  2. In a dry skillet over medium heat, add almonds and sesame seeds. Toast until golden brown, stirring frequently (about 4-5 minutes). Remove from pan.
  3. In the same skillet, add a splash of oil and toast guajillo and arbol chiles briefly until fragrant (about 1-2 minutes).
  4. Add a little more oil if necessary and fry the garlic until golden and aromatic (about 2-3 minutes). Remove from heat.
  5. In a blender, combine toasted chiles, garlic, almonds, sesame seeds, and sea salt. Gradually add reserved oil while blending until smooth.
  6. Taste and adjust seasoning as needed. Stir in apple cider vinegar if using.