If the chilis you are using have a stem, remove. To reduce the heat remove the seeds by cutting the chilis open. Chiles de arbol tend to be spicy, feel free to wear kitchen gloves. 

Place a large pan over medium heat. Once nice and hot, add in the sesame seeds. Toss and stir to obtain a uniform golden brown color, about 1-2 minutes. Remove when ready. 

Next, pour in the oil. When nice and hot, add in the peanuts. Carefully stir until they become golden brown. Remove when ready. 

Place the garlic and sliced onion in the oil. The garlic needs to turn golden brown on all sides and the onions translucent in color as they resemble a softer texture. Remove both ingredients when ready.

Next, fry the corn tortilla until golden brown and crispy on both sides. Also remove when ready. 

Stir in the chilis. Keep an eye on them because if they burn it will ruin the salsa by making it extremely bitter. If you need to, lower the heat. As soon as the the chilis release their fragrance remove from the from the oil, about 1 minute (depends on the heat). When transferring them to a heat proof container feel free to remove the pan from the heat.

Allow the oil and all other ingredients to cool down to room temperature. 

Transfer everything to the blender including the oil. Break the tortilla up before adding to the blender. Additionally, add in the kosher salt and distilled white vinegar. Blend until finely chopped but not pureed. 

Pour into an air tight container and store in the refrigerator.