Directions

1. Fry the chiles. Remove the stem and seeds from the dried chiles by cutting off the stem and gently squeeze to shake out the seeds. Heat the oil in a medium saucepan over low to medium heat. Add the chiles and fry them gently for about 2-3 minutes until they become fragrant and puffy.

   

2. Add the peanuts and sesame seeds to the oil with the chiles. Fry for another 2-3 minutes, stirring frequently, until the peanuts are toasted.

3. Add the garlic and fry another 2-3 minutes, until the garlic is golden brown on the edges.

4. Add the brown sugar and white wine vinegar. Be careful when adding the vinegar, the oil will steam and sizzle rapidly for about 30 seconds as the liquid cooks out.

5. Carefully transfer the oil and all the fried ingredients into a blender or food processor. Blend the mixture briefly, so that there are still small pieces of chiles and peanuts, rather than making a paste.

6. Allow the salsa to cool completely. Transfer it to a clean jar or airtight container. Store in the refrigerator for up to two weeks.