Step 1

Roughly chop half an onion and peel 3 garlic cloves.  Saute the onion and garlic in 3 tablespoons olive oil over medium heat.  Cook until the onion is tender (a few minutes).

Step 2

Wipe off any dusty crevasses on the dried chiles.  De-stem and de-seed the chiles but don't worry about getting rid of every last seed.

Step 3

Add 1/4 cup peanuts and 1 tablespoon sesame seeds to the onion mixture and cook for a few minutes.

Step 4

Add the dried chiles to the mixture and cook for 1-2 minutes.  Set the pan aside and let cool for a moment before adding to the blender.

Step 5

Add the mixture to a blender along with 1/2 cup water, 1 teaspoon cider vinegar, some freshly cracked pepper, and 1/2 teaspoon salt.   Blend until all of the chili pieces are disintegrated.   Take a taste for salt level.

Step 6

Serve immediately and store leftovers in an airtight container in the fridge.