If you want a milder salsa, remove the seeds from the chile de árbol and guajillo before toasting, and use more guajillo and fewer chile de árbol overall.

In a medium saucepan over medium heat, add half of the vegetable oil. Once it's hot, add the onion, garlic, chiles, sesame seeds, peanuts, and almonds. Stir constantly and cook for one to two minutes, just until everything turns lightly golden. Lower the heat if anything looks like it's browning too fast.

Add the remaining oil and cook for another twenty to thirty seconds so the fresh oil can pick up flavor from everything you just toasted.

Remove the pan from the heat and let the mixture cool for fifteen to twenty minutes before blending.

For a smooth or lightly chunky salsa, transfer everything straight to a blender once it's cooled and blend to your preferred texture.

For a chunkier salsa with more texture, strain the oil to separate out the solids. Blend the oil with the garlic, onion, and chiles until smooth, then add the nuts and seeds and pulse briefly, just enough to break them up while leaving some texture.

Season with salt and pepper, and thin with a bit more oil if the salsa seems too thick.