This bold, chunky salsa is built on toasted dried chiles, garlic fried until golden, and crunchy peanuts and sesame seeds, all bound together in good-quality oil that carries every bit of smoky, nutty flavor. A splash of apple cider vinegar brightens the whole jar, while oregano and a touch of sugar round out the heat without dulling it. It's the kind of condiment that turns a bowl of vegetables, grains, or grilled fish into something worth savoring, spoonful by spoonful. Because it leans on olive-adjacent oil, nuts, seeds, garlic, and dried peppers as its backbone, it slots naturally into a Mediterranean-style pantry and holds up beautifully in the fridge for weeks. Drizzle it over roasted vegetables, swirl it into hummus, or spoon it straight onto grilled bread — this one earns a permanent spot in your condiment rotation.
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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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