Ingredients:
4 dried pasilla chilis (destemmed and deseeded)
4 cloves of garlic smashed
½ cup dry roasted peanuts (lightly salted)
1 T sesame seeds
pinch of chipotle chili powder or smoked paprika for smokiness (optional)
Maldon
1 c olive oil
Instructions:
Cut your chilis into rings. Heat olive oil over medium heat and add chilis and garlic cloves. Cook stirring occasionally until the garlic is tan and the chilis are looking roasty (as in darker in color but not black). Turn heat off and add peanuts, sesame seeds, chili powder, and a pinch of Maldon. Once it has cooled toss it in the blender and pulse until it has the desired consistency. I leave mine a little chunky. Its delicious on anything (eggs, tacos, steak) and a hit of acid like lime or sherry vinegar liven up the flavor.
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