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Salsa de Semillas

  • 2 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


• 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.

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