About 64 - 68 dry chiles de arbol,
between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (I used
Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon sea salt
Between June and September, I blew through a 750 ml bottle of the Spanish essential, using it in the cold soups that make up my hot - weather meals — from Spanish classics like gazpacho,
ajo blanco, and salmorejo to new favorites like the green gazpacho and the asparagus vichyssoise in Ottolenghi's Plenty — as well as each and every vinaigrette.