Category:
Side Dishes

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Adapted from My Mexico by Diana Kennedy

Super easy

1/2 cups shelled peanuts
1/2 cups sesame seeds
1/2 cups hulled raw pumpkin seeds
1 (or more) dried chile de árbol peppers
1/2 teaspoons sea salt, or to taste

Diana Kennedy's 'Off With Their Heads' Chiltatis Directions

In batches, toast the nuts and seeds separately in a heavy pan over medium-high heat until slightly brown and fragrant. Set aside to cool.

Slightly toast 1 or 2 dried chile de arbol peppers with seeds in a dry pan until fragrant. In batches, grind the nuts, seeds and peppers separately.

Mix the ground ingredients together and add sea salt to taste. Store in an airtight container. Keeps indefinitely.