Remove the stems and seeds from the dried chiles. Chop or tear them into small pieces, about 1/4 inch or smaller.

In a medium pot over medium heat, add the pepitas, garlic, sesame seeds, and oil. The amount of oil you use will determine your salsa’s texture; use less oil for a thicker, nuttier salsa, and more for a smoother, oilier sauce. Cook until the garlic starts to crisp up and the seeds turn golden brown, about 3–5 minutes. Remove from heat and stir in the chiles. Allow to cool for 10 minutes.

Stir in the vinegar, sugar, salt, and oregano. Pour the mixture into a blender or food processor, or use an immersion blender, and pulse several times until the salsa is blended with coarse texture. Don’t overprocess; you want a salsa with nice crispy bits, not a puree. Store in refrigerator in an airtight container for up to a month.