Salsa Negra

• 3/4 cup plus 2 tablespoons grapeseed oil
• 3/4 ounces chiles de arbol, stemmed
• 3/4 ounces guajillo chiles (about 3)stemmed, seeded and cut into pieces
• 10 black garlic cloves, peeled and minced (see Note)
• 10 fresh garlic cloves, minced
• 1 tablespoon white wine vinegar
• 1 tablespoon piloncillo (raw Mexican sugar) or packed light brown sugar
• 3/4 teaspoon cumin seeds
• Kosher salt

1. In a large saucepan, combine the oil and the chiles and cook over moderate heat, stirring frequently, until fragrant and the chiles are browned in spots, about 7 minutes.
2. Remove from the heat and stir in both garlics along with the vinegar, sugar, cumin and 1 teaspoon of salt.
3. Cover and let cool.
4. Transfer the chile mixture to a blender and pulse until a coarse paste forms.
5. Season with salt.

grapeseed oil, arbol, guajillo chiles, black garlic, garlic, white wine vinegar, sugar, cumin seeds, kosher salt

Taken from www.foodandwine.com/recipes/salsa-negra (may not work)