Spicy peanut & sesame salsa

Method

1. Heat a frying pan over low heat, add the pasilla and arbol chillies and toast lightly for 1 minute until they begin to colour. Pour over the water and bring to the boil, then transfer to a bowl and leave to soak for 10 minutes.
2. Meanwhile, add the garlic, habanero chillies and peanuts to a food processor and blend to a coarse breadcrumb texture.
3. Heat the sesame oil in a saucepan over low heat, add the garlic mixture and fry for 4 minutes until fragrant. Add the soaked chillies and the chilli soaking water, bring to a simmer and cook for 5 minutes until thickened and reduced, then add the dates and sherry vinegar, bring to the boil and cook for a further 2 minutes until reduced slightly.
4. Transfer the chilli mixture to the food processor together with the tahini and blend to a smooth sauce, adjusting the consistency with a little extra water if necessary. Stir in the lime juice and season with salt to taste.
5. Strain the sauce through a fine-mesh sieve, then add the sesame seeds and peanuts to finish. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.