A rich, nutty, and spicy Mexican chili oil from Veracruz, perfect for drizzling over tacos, grilled meats, or as a dip for tortilla chips.
Ingredients
- 1½ cups olive oil
- 2 ounces (about ½ cup) peeled garlic cloves
- 2 ounces (about ½ cup) raw peanuts
- 2 ounces dried chiles, stemmed, seeded, and cut into roughly ½-inch pieces (start with guajillo and/or cascabel chiles with a few arbol chiles)
- 2 or 3 tablespoons untoasted sesame seeds
- 2 tablespoons vinegar (balsamic preferred)
- Salt, to taste
Instructions
Heat the Oil:
- In a medium saucepan, heat the olive oil over medium to medium-low heat.
Cook Garlic and Peanuts:
- Add the peeled garlic cloves and raw peanuts to the oil.
- Cook, stirring occasionally, until the garlic is golden brown and the peanuts are lightly toasted, about 5–7 minutes.
Add Chiles and Sesame Seeds:
- Add the chopped dried chiles and untoasted sesame seeds to the oil.
- Continue to cook, stirring frequently, until the chiles are fragrant and slightly darkened, about 2–3 minutes.
Add Vinegar and Season:
- Remove the saucepan from heat.
- Stir in the vinegar and salt to taste.
- Let the salsa cool to room temperature.
Store and Serve:
- Transfer the salsa to a clean jar or container.
- Store in the refrigerator for up to 2 weeks.
- Serve with tacos, grilled meats, or as a dip for tortilla chips.
Notes
- Adjust the number of arbol chiles to control the heat level.
- For a smoother texture, blend the salsa after it has cooled.
- This salsa is versatile and can be used as a condiment for various dishes.
Variations
- Smoother — Blend briefly after cooling for a more cohesive sauce.
- Without peanuts — Use only sesame seeds for a lighter version.
- More heat — Increase the arbol chiles.
Added Aug 27, 2026 · Updated Oct 26, 2026