Remove the stems and shake out and discard the seeds from the dried chiles.

In a small pot or dutch oven, heat the oil over medium-high heat for 2 minutes.  Once the oil is hot, add the dried chilies, peanuts and garlic.

Let the contents of the pot fry for about 2 minutes until the outside of the garlic and peanuts are golden, but not dark in color. Turn off the heat under the pot. Remove the garlic, peanuts and chiles from the pot using a slotted spoon or spider and place them into the pitcher of a blender or food processor.

Allow the oil in the pot to cool for 15 minutes, and then add it to the blender or food processor along with the sesame seeds, oregano, lime juice, salt, and if you are using it the borwn sugar.

If using a blender, process on low speed for 15-20 seconds, and if using a food processor for 30-40 seconds. You are looking for a well ground salsa, but not a completely smooth homogenous puree.

Let the salsa cool to room temperature before serving. Once cooled to room temperature, you may transfer it to a sterile glass jar for storage in your refrigerator for up to 4 weeks.