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schuyler123
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PdfHeat the oil over medium-low heat. You don’t want it smoking. Chile de árbol can burn very quickly and become bitter.
Fry the tortilla until golden and crisp. Remove it.
Fry the peanuts and almonds for about 1–2 minutes, stirring constantly. Remove them.
Fry the garlic for roughly 30–60 seconds, just until lightly golden. Remove immediately.
Turn off the heat and add the chiles. Stir them in the hot oil for about 20–30 seconds. They should become fragrant and slightly darker, but do not let them turn dark brown.
Let everything cool for a few minutes.
Add the chiles, nuts, garlic, tortilla, salt, oregano and cumin to a blender. Add the olive oil and about ½ cup of the frying oil.
Blend until smooth but still slightly textured. Add vinegar and blend again.
Taste and adjust: More salt = fuller flavor, More vinegar = brighter, more addictive flavor, More olive oil = smoother/richer, More frying oil = thinner salsa, A little water = thinner consistency.