Salsa Negra (Chili Confit)

Directions

1. Heat a small to medium pot on medium-high heat.

2. Add chiles and garlic to pot. Pour olive oil over until fully covered.

3. Simmer on medium heat for 45-60 minutes until garlic is soft.

4. Once garlic is soft, add salt and sesame seeds.

5. Use a hand blender to pulse salsa until chunky. Pour into jar or bottle and let cool.

6. The salsa will last 3-4 weeks in the refrigerator.