2 cups olive oil. more or less. Head of garlic (pealed). 1/4 cup (or more) blanched peanuts from Sprouts bulk, or a fried corn tortillia 1 chile pasilla (seeded and stemmed) 3 chile guajillo (same) 1/4 cup +- chile arbol (you do you)
Simmer garlic and peanuts in oil until the garlic is browned. Slow and low. Add 2-3 tablespoons sesame seeds and seeded peppers. Cook until peppers are fragrant and color changes.
Do Not over cook. Add balsamic vinegar (3 table spoons or what you like), 1/4 cup water to temper and a teaspoon or so salt. Need water and vinegar for salt to dissolve.
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A basic small batch
2 cups olive oil. more or less.
Head of garlic (pealed).
1/4 cup (or more) blanched peanuts from Sprouts bulk, or a fried corn tortillia
1 chile pasilla (seeded and stemmed)
3 chile guajillo (same)
1/4 cup +- chile arbol (you do you)
Simmer garlic and peanuts in oil until the garlic is browned. Slow and low.
Add 2-3 tablespoons sesame seeds and seeded peppers. Cook until peppers are fragrant and color changes.
Do Not over cook. Add balsamic vinegar (3 table spoons or what you like), 1/4 cup water to temper and a teaspoon or so salt. Need water and vinegar for salt to dissolve.
Allow to cool and blend to the texture you like.