- 600g of avocado oil
- 114g of garlic, whole cloves
- 112g of ancho chiles, dried, stems and seeds removed, 1⁄2" chop
- 6g of morita chiles, dried, stems and seeds removed, 1⁄2" chop
- 1g of chiles de árbol, dried, stems and seeds removed, 1⁄2" chop
- 60g of guajillo chiles, dried, stems and seeds removed, 1⁄2" chop
- 36g of sesame seeds, white
- 60g of pepitas, raw
- 128g of peanuts, roasted and salted
- 64g of apple cider vinegar
- 48g of dark brown sugar
- 70g of water
- 6g of salt, kosher
- 240g of blueberries, dried
- Heat the oil over medium-low in a heavy-bottomed saucepan to 210°F. Add the garlic to the oil and cook over very low, stirring often until lightly golden brown, about 10 minutes. Maintain the oil temperature at 210°F throughout the preparation to avoid scorching any ingredients, which will yield a bitter flavor.
- Add all of the chiles, sesame seeds, and pepitas and fry very lightly, stirring often, until the chiles are very slightly puffed all over, about 2 minutes.
- Add the peanuts and fry for 1 minute or until very lightly browned. Mix in a small bowl the vinegar, sugar, water, and salt, and add to the mix, allowing the vinegar to partially evaporate, about 1 minute.
- Turn off the heat and allow the entire mixture to cool in the pan, about 15 minutes, stirring occasionally to combine.
- Once cooled, transfer the mixture to a container that is taller than it is wide. Pulse gently with an immersion blender until the nuts and chiles are moderately to finely chopped, stopping before any ingredient starts to become a paste. Add the dried blueberries, pour into jars, and use immediately or keep refrigerated for up to 1 month.
About This Recipe
Rich, toasty, faintly spicy salsa featuring unsweetened dried blueberries to add brightness and color.