Recipe (measurements are approximate)
- 1/2 cup grapeseed oil
- 3/4 cup EVOO
- 1 chile ancho, stem removed
- 2 chiles guajillo, stem removed
- handful (around 20) Thai chiles (I didn’t have chile de arbol)
- 1 tortilla (corn)
- Handful of peanuts
- Handful of pepitas (pumpkin seeds)
- 2 tablespoons of sesame seeds
- Handful or pecans
- 1 tablespoon of vinegar
- Salt to taste
Heat 1/2 cup grapeseed oil and 1/2 cup olive oil in a skillet. Fry chiles for about 1 minute and remove. Fry the tortilla until crispy and remove. Fry the nuts and seeds until the sesame seeds start to get a little golden
Let the join and everything else cool. Add to a blender and pulse until mixed but still chunky. I added the remaining olive oil to thin out, vinegar for some acidity and salt to taste.
The result is spicy (but not overwhelmingly so) and fairly nut/seed forward. It tastes almost like a spicy chunky peanut butter or tahini.
by Complete-Proposal729