Sort ingredients
helen
QR Code
Listen
Pdf
Begin by taking the peppers and removing the stems and seeds from each of them
Roughly chop them into into small pieces, then set aside until later
Heat the vegetable oil to around 160°C in a large, heavy-bottomed pot
Add the pumpkin seeds, peanuts, sesame seeds and garlic to the pot over a medium heat
Fry off for around 5 minutes until golden and the garlic begins to get nice and crisp
Take the oil off the heat then stir through the dried chillies
Set aside and leave the mix to infuse and cool for around 10 minutes
Stir in the apple cider vinegar, Mexican oregano, chipotle and salt then leave to cool fully
Add the cooled mix to a food processor and then blitz until it's combined, but not completely smooth. There should still be some chunks of dried chillies
Serve spooned over your favourite salad or dolloped over tostadas