9dried guajillo chiles, stemmed, seeded, and cut into small squares with scissors
4 to 5dried chiles de árbol, stemmed and cut into small rings (with seeds)
8garlic cloves, chopped
1/2cupwalnuts, coarsely chopped
1/2cupunsalted pistachios, coarsely chopped
1/2cupamaranth seeds
4tablespoonsapple cider vinegar
4teaspoonsdark brown sugar, or grated piloncillo
1tablespoonkosher salt, or to taste
To Prepare
Heat the oil in a medium skillet over medium-low heat. Add the chiles, garlic, and nuts and cook, stirring, until lightly toasted and fragrant, 2 to 3 minutes. Turn off the heat and stir in the amaranth seeds. Scrape into a bowl and let cool.
Mix the vinegar, brown sugar, and salt into the chile mixture. Let sit, covered, for at least 8 hours before serving to allow the chiles to soften.
The salsa will keep, tightly covered, for a few weeks in the refrigerator.