1.- Heat the oil, add the garlic and stir until golden.

2.- Add the mushrooms, lower the heat to medium, cover with a lid stirring every now and then until they are soft and the water of the mushrooms has reduce.

3.- Remove from heat, add the chili crunch, stir, cover with the lid and let is stand for couple of minutes.

Enjoy!!

Procedure

1.- Cut the dried peppers in small stripes, about 1/2 inch.  Set aside.

2.-  In a small pot at medium high heat put the olive oil, peanuts, garlic and sesame seeds until the garlic and sesame seeds start to golden. 4-5 minutes approximately. Remove from heat.

3.- Add the dried peppers and let it cool down for about 10 minutes.

4.- In a food processor or blender add the vinegar, oregano, sea salt and the mix with the peppers and oil.  Pulse the food processor several times until the peppers are smaller in size and all the other ingredients blended together.

5.-  Pour the salsa in a glass jar and let it cool down.  I normally don't refrigerate this salsa, but you can if you want to, but take the salsa out of the fridge 1 hour before you will use it.

If you like this salsa, you will find enough ideas on how to use it, I can't get enough of it!

Enjoy!