Step 1

Heat both oils in a medium skillet over mediums heat. Add the chiles, garlic, and all the nuts and cook stirring, until lightly toasted and fragrant, 2 to 3 minutes.

Step 2

Turn off the heat, add the vinegar, brown sugar, and salt, and mix.

Step 3

Stir in the pumpkin and amaranth seeds, if using.

Step 4

Let the mixture sit for 10 to 15 minutes. Scrape into the bowl of a food processor and pulse a few times until coarsely ground.

Step 5

The salsa will keep, highly covered, for at least a month in the refrigerator.