Ingredients

  • 1 cup pecan oil
  • 1/3-1/2 cup pecans
  • 1/4 cup pepitas  
  • 2 ancho chiles (seeds, veins, and stems removed)
  • 2 arbol chiles (seeds, veins, and stems removed)
  • 4 chipotle chiles (seeds, veins, and stems removed)
  • 2 guajillo chiles (seeds, veins, and stems removed)
  • 3 cloves of garlic, peeled and sliced thick
  • 1-2 tbsp vinegar (I prefer to use sherry or apple cider vinegar)
  • salt to taste

Recipe

  1. In a medium saucepan, heat the pecan oil over medium-low heat.
  2. Add in the pecans and pepitas, and allow everything to simmer.
  3. After about 5-10 minutes, the nuts and seeds should be a beautiful golden brown.
  4. Add in the sliced garlic cloves and the chiles, and allow everything to cook for another few minutes. The garlic should turn golden-brown and the chiles should crisp up.
  5. Turn off the heat and allow the entire mixture to cool.
  6. Add the contents of the saucepan into a food processor (preferred) or a blender. Add in a good pinch of salt and a tbsp or two of vinegar.
  7. Pulse everything until the consistency is chunky. Give it a try and adjust to taste for additional salt or vinegar.
  8. Pour into a jar to store and enjoy!