One small portion of Mexican toasted dried-chili, peanut, sesame and garlic oil salsa, crushed coarsely by hand; a spicy condiment, not a complete meal.
2.5 gGarlic
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3 gPeanut
0.7 gSesame seeds
0.5 tspWater
0.5 tspApple cider vinegar
2 gDried Chili
1 tbspCanola Oil
To tasteSalt
Cut all the garlic into thin slices, roughly chop all the raw peanuts and snip all the stemmed, seeded dried chiles into small pieces. Put all the oil, garlic and peanuts in a very small heavy saucepan. Cook over low heat for 3-5 minutes, stirring and tilting the pan to keep the pieces in the shallow oil, until the garlic softens and the nuts turn lightly golden; do not brown the garlic deeply.
Add all the dried chile pieces and sesame. Stir over low heat for 30-45 seconds until aromatic, keeping the chiles red rather than black. Take off the heat and wait 20 seconds, then carefully stir in all the vinegar, water and a tiny pinch of salt; it may sputter. Return to low heat for 30 seconds, stirring, then remove from the heat.
Cool for 10 minutes. Spoon the softened solids into a small mortar and crush to small pieces, not a smooth puree. Stir back in every drop of oil and pan liquid. Scrape all the salsa into a tiny dish and use the entire amount as one condiment portion. Do not strain or discard any oil, nuts or chiles; tortillas and other accompaniments are not included.