Courtesy chef Michelle Estigoy, Cultura comida y bebida in Carmel
Chef Michelle Estigoy developed this recipe after general manager Sarah Kabat-Marcy raved about something similar she tried at Boulenc pizzeria in Oaxaca. Estigoy says she puts this addictive sauce on everything from sandwiches to soups, but that it is especially delicious on mushroom tacos.
20 cloves garlic, sliced
1 cup whole dried arbol chile, de-stemmed
1 cup whole dried morita chile, de-stemmed
2 tablespoons sesame seeds
1 tablespoon salt
2 cups neutral tasting oil, such as canola
Heat 1 cup of oil in a frying pan over medium heat. Add the sliced garlic and fry until golden brown. Scoop out garlic with a slotted spoon and set aside. Toast chiles in the garlicky oil until they are aromatic and quickly remove with a slotted spoon. Be careful not to let them burn. Let toasted garlic and chiles cool, then add 2 tablespoons of sesame seeds to the mixture. Once cool, put all ingredients in the blender with additional 1 cup of oil and 1 tablespoon of salt. Give it a few pulses and jar. Makes 2 cups.