- 1 oz dried guajillo chiles, stemmed and seeded
- Boiling water
- 2 cloves garlic, sliced
- 1/2 cup toasted pumpkin seeds
- 1/4 cup almond butter
- 1 Tbsp sherry vinegar
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
In a heatproof bowl, cover chiles with boiling water and let stand for 15 minutes. Drain the chiles, discarding any seeds and stems, and coarsely chop.
In the bowl of a food processor fitted with blade attachment, add chiles and garlic and pulse until finely chopped. Add pumpkin seeds, almond butter, vinegar, and 1/2 cup of warm water and pulse until a coarse paste forms. With machine on, add oil in a steady stream. Season with salt and pepper. Transfer to a bowl and set aside about 20 minutes before serving.