This spicy salsa de semillas is made with chiles de arbol and plenty of nuts and seeds, resulting in a chunky, crunchy texture. It's a perfect addition to salads, toast or tortilla chips, soups and chiles, tacos, and all sorts of meat dishes!
Adapted from tastingtable.com
tablespoons peanut or canola oil
cup dried chile de arbol (about 15 pods)
cup crushed roasted peanuts
cup green pumpkin seeds
cup white sesame seeds
cup black sesame seeds
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. 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 will keep in an airtight container for up to 4 days.