Toasted dried ancho, guajillo, and chile de árbol pieces bring deep, smoky heat to this chunky, spoonable condiment, while golden-fried garlic, peanuts, and sesame seeds build layer after layer of toasty crunch. Everything gets fried low and slow in neutral oil to coax out maximum flavor before a quick pulse in the blender keeps the texture rustic rather than pureed smooth. A splash of apple cider vinegar and a touch of oregano brighten the whole jar, balancing the richness of the oil and nuts. Since you're building this one from scratch — measuring and controlling every ingredient that goes into the jar — it's an easy way to keep a bold, flavor-packed condiment on hand while staying on top of your sodium. Spoon it over eggs, grilled vegetables, or a bowl of rice, and it'll keep refrigerated for weeks, getting more flavorful as it sits.
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Pour the oil into a small saucepan and set over medium-low heat until the oil reaches about 300°F (150°C) — it should shimmer and move easily when the pan is tilted, but not smoke.
Add the garlic cloves to the hot oil and fry, turning occasionally, until golden and lightly blistered on all sides, about 3–4 minutes. Watch closely, as garlic can brown quickly. Remove the garlic with a slotted spoon and set aside.
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