Prep chiles. Remove the stem and seeds of the chiles. Wear gloves if your hands are sensitive to the heat. Cut into 1/4-inch thick pieces and place in a fine mesh sieve. Give a good rinse to get rid of any dust or dirt.

Cook garlic. Heat oil and garlic in a saucepan. Bring to a simmer over medium-high heat then lower to medium-low and cook until garlic is golden, about 5-6 minutes. Remove from heat.

Soften chiles. Add chiles, pomegranate, jamaica, and sesame seeds. Let cool at least 30 minutes.

Finely chop. Transfer mixture to the bowl of a food processor fitted with the blade attachment. Add 1/2 cup of the peanuts, vinegar, salt, and mint. Pluse for 9-10 one second pulses until finely chopped but not pureed.

Add peanuts. Roughly chop remaining 1/4 cup of peanuts a few times. You want most of them to remain in large pieces. Transfer salsa to a bowl and stir in remaining peanuts.

Taste. Taste salsa with a piece of bread and add more salt or vinegar if needed.