Ingredients
- 2 large ancho peppers
- 20 chile de árbol peppers
- 1/2 cup peanuts and ¼ cup peeled sunflower seeds
- 8 garlic cloves
- 1 tbsp sesame seeds
- 2 cups olive oil
- ½ tbsp chicken bouillon
- ½ tbsp Mexican oregano
Instructions
- Prep the chiles: Remove stems and seeds from all peppers. Chop into small pieces (¼ inch or smaller).
- Toast the base: In a medium pot, heat oil over medium-high. Add peanuts, seeds, garlic, and sesame seeds. Cook ~2minutes until garlic is golden and seeds are lightly toasted.
- Add chiles: Stir in chopped chiles. Cook until Chiles are toasted. Do not burned Chiles.Let cool for 10 minutes.
- Blend: Pulse in a blender or food processor until combined but still chunky—don’t over-process (add chicken bouillon and oregano)
- Serve or store: Spoon over your favorite dishes or refrigerate in a sealed jar.