50g |
dried pasilla chillies, stalks removed and quartered, (see Latin Larder) |
50g |
arbol chillies, stalks removed and quartered, (see Latin Larder) |
200ml |
hot water, plus extra if necessary |
6 |
garlic cloves, very finely chopped |
2 |
red habanero chillies, halved, stalks removed and de-seeded, (see Latin Larder) |
100g |
roasted peanuts |
125ml |
toasted sesame oil |
100g |
pitted dates |
60ml |
sherry or merlot vinegar |
65g |
tahini |
2 |
limes, juiced |
50g |
toasted sesame seeds, to garnish |
50g |
chopped peanuts, to garnish |