• Toast the dried chiles
  Place a dry frying pan on the stove over low heat.
  Add 20g of dried chile de árbol.
  Toast gently, moving the pan every 15 seconds and stirring the chiles regularly.
  Watch closely to avoid burning. Toast for about 2 minutes, until aromatic and slightly darkened in spots.
• Transfer chiles to blender container
  Once toasted, remove the chiles from the pan and place them into a high-sided blending container.
• Toast the peanuts
  Return the pan to low heat.
  Add 100g of raw, unsalted, skinless peanuts.
  Toast, stirring often, for around 5 minutes, until golden in spots and fragrant.
• Add peanuts to the container
  Once toasted, transfer the peanuts to the same container as the chiles.

Add aromatics and seasoning

• Add the aromatics and seasoning
  Add 2 peeled garlic cloves, 1/4 brown onion (pull the layers apart to make it easier for the blender), 1 tsp salt and some cracked black pepper.
• Add hot water
  Pour in 375ml of very hot (not boiling) water.
  This helps soften the garlic and onion and ensures the salsa blends to the right consistency.
• Blend the salsa
  Blend until smooth.
  At first, the mixture will seem thin and watery, so trust the process.
  As the peanuts break down, the salsa will thicken into a rich, creamy texture.
  Check the consistency and taste for seasoning.