This deeply savory Mexican condiment is built on layers of smoky dried chiles, toasted peanuts, golden garlic, and nutty sesame seeds — all slow-fried in neutral oil until every ingredient is coaxed into something rich and complex. The technique is straightforward but the result tastes like something you'd find in a serious restaurant kitchen, spooned over eggs, grilled meats, tacos, or roasted vegetables. Many store-bought chile sauces and specialty condiments sneak in coconut oil or coconut-derived emulsifiers, so making your own from scratch is the cleanest way to stay worry-free. Here, avocado oil or sunflower oil does all the heavy lifting, carrying the heat of chiles de árbol and the deep earthiness of ancho and guajillo without any unwanted additions. The blender only pulses the mixture into a coarse, chunky texture — not a smooth paste — so you get satisfying bits of peanut and sesame in every spoonful. A splash of apple cider vinegar and a pinch of sugar balance the heat and smoke beautifully, giving the whole jar a brightness that keeps you coming back. It stores in the fridge for up to three weeks, which means you'll always have something extraordinary within arm's reach.
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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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