Ingredients

The following ingredients have 2 Servings
  • 1 cup olive oil
  • ½ cup raw nuts or seeds- pumpkin seeds, sunflower seeds, peanuts or almonds
  • 4-6 cloves garlic- whole
  • 1 shallot, sliced
  • 4 dry Guajillo Peppers (1 ¼ ounces) or sub other dried mild to medium peppers.
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon coriander ( optional)
  • ¼- 1 teaspoon chipotle powder (optional, add to taste for heat)
  • 1 tablespoon toasted sesame seeds ( optional)
  • 1 medium yam-diced into ½ inch thick cubes
  • 1 red bell pepper- sliced into 1 inch thick wedges ( or use poblano peppers)
  • ½ red onion- into ½ inch thick half moons
  • 2 boneless chicken breasts or thighs, or use tofu filets
  • drizzle of olive oil, generous sprinkle salt, pepper and cumin

Instruction

  • Discard stems and seeds from chilies and break them into smaller one-inch pieces.
  • In a large skillet add the oil and heat it over medium high heat. Add garlic, shallot and nuts, and stir until golden, about 4-5 minutes.
  • Turn heat to low, add crushed chilies, stirring for 2-3 minutes. Turn heat off and cool 5-10 minutes. Add salt and vinegar and coriander.
  • Place all in food processor (or blender) and blend until well combined, but not overly smooth. Taste for spice and add chipotle powder to taste. I added about 1 teaspoon, but start conservatively. You can also add canned chipotle peppers to taste or the adobo sauce they come in, for a nice smokiness.
  • Pour into a jar, and stir in toasted sesame seeds.
  • To store: cover with a layer of olive oil before storing the jar in the fridge. This will last 3-4 weeks in the fridge.