- 2 cups grapeseed oil
- 10-12 dried red chiles
- 2 tablespoons white onion chopped
- 6-8 cloves garlic sliced
- 2/3 cup roasted unsalted peanuts
- 2 tablespoons toasted white sesame seeds
- 1 tablespoon white vinegar
- 2 teaspoons light brown sugar
- ½ teaspoon coarse kosher salt
Heat the grapeseed oil in a large skillet or Dutch oven. Add the dried chiles, turning and browned until softened and puffed, approximately 5-8 minutes. Using slotted spoon, remove to a bowl.
Add the onion to the hot oil, sauteing for 2 minutes. Add the garlic, sauteing for an additional 1 minute. Reduce heat to low, add the peanuts, sesame seeds, vinegar, sugar and chiles to the pot. Toss to coat and heat over low heat for 10 minutes.
Turn off heat and allow to cool for 20 minutes.
Transfer the whole mixture to a large food processor, pulsing until a coarse mixture forms. Add the salt and give a few more pulses. Set aside at room temperature until ready to serve.
Calories: 396kcal | Carbohydrates: 6g | Protein: 3g | Fat: 41g | Saturated Fat: 4g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 8g | Sodium: 136mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 357IU | Vitamin C: 54mg | Calcium: 30mg | Iron: 1mg