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From Cool Chile HQ (W3)
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1. If you are using the whole chillies, wipe clean with a damp cloth, slit down the middle and discard the seeds. Then cut the chillies into 2.5cm pieces and keep to one side.
2. In a medium saucepan add the oil, almonds, sesame seeds and garlic. Heat over medium- high heat until golden brown, approx. 5 minutes. Remove pan from the heat, add the diced chillies and leave to one side to cool.
3. Mix the vinegar with the salt to dissolve it. Then add this to the pan of toasted ingredients
along with the Mexican oregano.
4. When the mixture is cool, place it in a blender and pulse until combined, but still with
some texture. Store in a jar in the fridge until you are ready to use it. It will keep about 1 month refrigerated.