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Prep time
10 minutes
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Cook time
10 minutes
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makes
2 cups
Test Kitchen Notes
This dish is part of Residentsgiving—aka the Thanksgiving menu of our wildest dreams—created by Food52's resident experts-slash-superheroes. Devour the rest of the spread here, and while you're at it, learn how to Remix & Remaster your Thanksgiving.
This recipe was featured on our cook-along podcast Play Me a Recipe. Listen as Rick cooks through this recipe. —The Editors
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Ingredients
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1 1/2 cups
vegetable oil
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5
garlic cloves, peeled
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3/4 cup
raw pecans
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8
(48 g/1.69 oz.) chiles guajillo, stemmed and seeded
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3
chiles de árbol, stemmed (seeded for mild)
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2 tablespoons
raw white sesame seeds
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Kosher salt (Diamond Crystal)
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2
dried bay leaves, crumbled into small pieces
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1 teaspoon
dried oregano, preferably Mexican
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1/2 cup
dried cranberries, sweetened
Directions
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Heat 1 ½ cups oil, garlic and pecans in a large saucepan over medium until garlic is golden brown and oil is lightly bubbling, 6-8 minutes. Remove from heat and use a slotted spoon to transfer garlic and nuts to a heat proof medium bowl. Still off the heat, toss chiles in hot oil until oil turns slightly reddish and chiles are very fragrant and brick red colored, 15-30 seconds. Use a slotted spoon to transfer chiles to garlic mixture and let cool 5 minutes. Add sesame seeds to hot oil and let sit until ready to use.
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Purée garlic-chile mixture, 1 ½ teaspoons salt, bay leaves and oregano in a food processor until coarsely ground; with motor running, slowly drizzle in sesame oil mixture until all the oil has been added and chiles and nuts are finely chopped. Add cranberries and pulse to combine. Transfer to a jar, seal and store at room temperature for up to 5 days. After 5 days, chill in the refrigerator.
Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.
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