- 3/4 cup plus 2 tablespoons grapeseed oil
- 3/4 ounces chiles de árbol, stemmed
- 3/4 ounces guajillo chiles —stemmed, seeded and cut into pieces
- 10 black garlic cloves, peeled and minced
- 10 fresh garlic cloves, minced
- 1 tablespoon white wine vinegar
- 1 tablespoon of packed light brown sugar
- 3/4 teaspoon cumin seeds
- Kosher salt
PROCEDURES
- In a large saucepan, combine the oil and the chiles and cook over moderate heat, stirring frequently, until fragrant and the chiles are browned in spots, this should take 6-7min.
- Remove from the heat and stir in both garlics along with the vinegar, sugar, cumin and 1 teaspoon of salt. Cover and let cool.
- Transfer the chile mixture to a blender and pulse until a coarse paste forms. Season with salt.
- Store in a air tight container and refrigerate for 3-4 days
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Hello, my name is Jack Sparrow. I'm a 50 year old self-employed Pirate from the Caribbean.
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