Step 1: Prepare the Chilies

• Remove the stems and seeds from the dried chilies. Toast them in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them, as this can make the salsa bitter.

Step 2: Toast the Nuts and Seeds

• In the same skillet, toast the nuts and sesame seeds until golden brown. This enhances their flavor and adds a nutty depth to the salsa.

Step 3: Heat the Oil

• In a small saucepan, heat the oil over low heat. Add the garlic cloves and cook until golden and fragrant. Remove the garlic and set aside.

Step 4: Blend the Ingredients

• Combine the toasted chilies, nuts, seeds, garlic, vinegar, and salt in a blender or food processor. Pulse until coarsely ground.

Step 5: Infuse the Oil

• Slowly pour the warm oil into the blender while pulsing. Blend until the mixture is finely chopped but still slightly textured.

Step 6: Adjust and Store

• Taste and adjust the salt or vinegar if needed. Transfer the salsa to a glass jar and let it cool before sealing. Store in the refrigerator for up to 2 weeks.