• 1 ancho chili pepper
• 1 Guajillo chili pepper
• 6 chili de árbol peppers
• 1 cup vegetable oil
• 1 tablespoon sesame seeds
• 4 garlic cloves, chopped
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon Mexican oregano
• 1/4 cup peanuts

Remove the stems and seeds from the chili peppers. Chop into 1/4-inch pieces. Set aside. Heat oil over medium heat until it begins to shimmer. Add sesame seeds and garlic. Cook, stirring constantly, until sesame seeds are browned and garlic has crisped up, about 5 minutes. Remove from heat. Add chili peppers and stir until combined. Let sit at room temperature until cool, about 10 minutes. Stir in vinegar, salt, and Mexican oregano. Pour mixture into a food processor and pulse several times until the salsa is combined, making sure not to over process. Stir in peanuts.