Salsa Mancha Recipe

• 1 large ancho chile
• 1 large guajillo chile
• 3 chile de arbol
• 1 cup extra-virgin olive oil
• 2 garlic cloves, chopped
• ⅛ cup raw peanuts (or cashews)
• 2 ½ teaspoons sesame seeds
• 1 teaspoon apple cider vinegar
• ½ teaspoon dried Mexican oregano
• ½ teaspoon salt (or to taste)

I added some Agave Nectar as I had seen a slightly different recipe that added sweetener (optional). Still, I’m not happy with the finished product. The peppers aren’t distinctive, and I may have toasted the garlic or nuts slightly too much.

Unless I find a “store bought” version of Salsa Mancha that is more pleasing, Spicy Chili Crisp wins, “hands down.”

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