|• 2 tablespoons peanut or canola oil|
|• ⅓ cup dried chile de arbol (about 15 pods)|
|• ½ cup crushed roasted peanuts|
|• ½ cup green pumpkin seeds|
|• ¼ cup white sesame seeds|
|• ¼ cup black sesame seeds|
|• Kosher salt|
1. Heat the oil in a skillet over medium heat. Add the chiles and toast until aromatic, about 2 to 3 minutes. Leave the oil in the pan, and put the peppers in a food processor and pulse until crushed. 2. In the same pan, toast the peanuts, pumpkin seeds and sesame seeds over medium heat until aromatic, about 2 to 3 minutes. Return the crushed chiles to the pan and toast the mixture for 1 minute longer. Turn oﬀ the heat, add a few pinches of salt and serve. Note: The salsa wi! keep in an airtight container for up to 4 days.