Ingredients
12 dried guajillo chiles
6 dried chiles de árbol
1 cup sesame seeds
4 cloves garlic
1 cup vegetable oil
1 tsp salt
1 tsp sugar
1/2 cup apple cider vinegar
Directions
1. Remove stems and seeds from the dried guajillo chiles and dried chiles de árbol.
2. Heat a dry skillet over medium heat. Toast the guajillo chiles and chiles de árbol for about 1-2 minutes, until they become fragrant. Be careful not to burn them.
3. Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 15 minutes until they soften.
4. Meanwhile, in the same skillet, toast the sesame seeds over medium heat until they turn golden brown. Stir constantly to avoid burning them. Set aside to cool.
5. Peel the garlic cloves.
6. In a blender or food processor, combine the softened chiles, toasted sesame seeds, and peeled garlic cloves.
7. Add the vegetable oil, salt, sugar, and apple cider vinegar to the blender.
8. Blend the mixture until smooth. If the sauce is too thick, add a bit of the soaking water from the chiles to reach the desired consistency.
9. Taste and adjust seasoning if needed.
10. Pour the sauce into a jar and store it in the refrigerator. It can be kept for up to two weeks.