Ingredients
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2 cups olive oil
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1/3 cup salted roasted peanuts
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4 garlic cloves, smashed
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1 tablespoon sesame seeds
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2 ounces dried chiles de árbol or other chiles, stemmed, seeded, and cut into 1/4-inch pieces
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1 tablespoons apple cider vinegar
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1 teaspoon kosher salt
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1/2 teaspoon dried Mexican oregano
Directions
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Combine oil, peanuts, garlic, and sesame seeds in a large saucepan. Cook over medium-high, stirring often, until garlic and sesame seeds are golden, 5 to 6 minutes. Remove from heat, and stir in chiles. Let cool 5 minutes. Stir in vinegar, salt, and oregano. Let stand until cool, about 20 minutes.
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Pour mixture into a blender or food processor, and pulse until garlic and peanuts are finely chopped (do not overprocess or puree). Store in an airtight container in refrigerator up to 2 weeks.