Mostly based on a version I saw Jessica Largey make on The Chef Show. Feel free to change or adjust the chiles or what nuts are used (walnuts, macadamia, etc.)
Ingredients
- 1/2 c grapeseed oil
- 1 small yellow onion brunoise
- 8 cloves garlic minced
- 2 guajillo
- 3 morita
- 2 ancho
- 1 papilla
- Peanuts crushed
- Kosher salt
Instructions
- Grind chilies in mortar and pestle, spice grinder, or blender until its close to very coarse pepper.
- Confit the onion and garlic in the oil for roughly 20 minutes at low heat.
- Add crushed/ground chiles, increase heat to medium-high.
- Cook for another 10 minutes or so. Season with salt.
- Remove from heat. Add peanuts mix.