Seminal Dry Salsa

So congratulations to Nina Garcia, owner of Nina’s Food, the roach coach that won this year’s L.A. Vendy Awards. What was critical to her unanimous approval, according to judge Evan Kleiman, was her dry salsa. Tasting Table was gracious enough to disseminate her recipe for said seed salsa.
The initial chiles (arbol)
Essentially what you do is fry some dried chiles in peanut oil, take the chiles out, toast a bunch of nuts and seeds in the pan, add back the now crushed chiles with some salt, and voila! Seed salsa.
The crushed peanuts and raw pumpkin, sunflower and sesame seeds
In my case, I didn’t have time to hunt down black sesame seeds (which taste essentially the same as white sesame seeds) but then felt the urge to add in some sunflower seeds, which seemed like they’d add a lot more variation in flavor than black sesame seeds.
The finished toasty product
Mine turned out great, if I say so myself. I had scoops of it on quesadillas, on its own, on grilled fish, etc. It’s wildly versatile and it shore looks purty on a plate.
How to make a pedestrian quesadilla…less pedestrian.
Like mole (which is also heavily seed/nut influenced), you could add any variety of nuts, seeds, herbs or dry chiles to accent your dry salsa. Why not cumin? Maybe epazote. Cashews. Toss in a crushed chipotle chile. Raisins. My point is it’s a very forgiving recipe and I’m sure that Ms. Garcia has her own secret touches she didn’t let the Tasting Table in on. Heck, I even added a squeeze of lemon to my concoction for a little acidic kick. I also added more seed and nut to dampen the heat. My arbols were hotter than I anticipated. Ha. “That’s what she said.”