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
In a medium saucepan, heat the pecan oil over medium-low heat.
Add in the pecans and pepitas, and allow everything to simmer.
After about 5-10 minutes, the nuts and seeds should be a beautiful golden brown.
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.
Turn off the heat and allow the entire mixture to cool.
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.
Pulse everything until the consistency is chunky. Give it a try and adjust to taste for additional salt or vinegar.
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