© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Recipehound
⅔ cup comapa, dried serrano, Arbol chiles or other small dried chiles
2 garlic cloves
1 teaspoon salt, or to taste
½ cup roasted peanuts
¼ to ⅓ cup olive oil
Place a small heavy-bottomed saucepan over the lowest possible heat. Add the chiles and let them toast very gently, shaking the pan frequently and listening for the sound they make. At first they will rustle like dry leaves; when ready in 15 to 20 minutes, they will make a slightly higher pitched, hollow noise and have a glistening look. The skins should be slightly darkened and brittle but not scorched. Pour the chiles into a colander to cool slightly, and shake out and discard the seeds, not trying to get them all.
Purée the garlic and salt in a food processor. Add the toasted chiles and grind fairly coarse. Add the peanuts and process with an on-off pulse to crush them into bits the size of broken rice grains. Wash the motor running, start adding the oil in a thin stream. It should be not quite absorbed, with just a light film on the surface; the excat amount will vary with the starchiness of the peanuts. Taste for salt and add another pinch of two if desired. Serve at once or transfer to a small container and store in the refrigerator, tightly sealed, for up to a month.