Salsa Macha

Ingredients

• 4 pieces dried guajillo chiles – stems and seeds removed
• 2 pieces dried ancho chiles – stems and seeds removed
• 15 pieces dried chile de árbol – stems removed (seeds optional)
• 1 cups neutral oil (vegetable or grapeseed)
• 6 cloves garlic – peeled
• 0.5 cups raw peanuts (skin-on)
• 0.25 cups sesame seeds
• 2 tbsp apple cider vinegar
• 1.25 tsp salt

Instructions

1. Wipe the chiles clean. Remove stems and seeds from the guajillo and ancho; remove stems from the chiles de árbol (leave seeds for more heat or shake some out for milder heat).
2. Add the oil to a medium saucepan or deep skillet and heat over medium until shimmering, 2–3 minutes.
3. Fry the garlic in the oil, stirring, until just lightly golden at the edges, 2–3 minutes. Lift out with a slotted spoon and set aside.
4. Add the peanuts and fry, stirring, until lightly golden and fragrant, 2–3 minutes. Lift out and set aside.
5. Sprinkle in the sesame seeds and toast, stirring constantly, until pale golden and nutty, 30–60 seconds. Lift out and set aside.
6. Working in batches, fry the chiles in the hot oil, turning, just until they puff, darken slightly, and smell toasty, 10–20 seconds per batch. Do not let them blacken. Lift out to cool.
7. Take the pan off the heat and let the oil cool until warm, about 5 minutes; it should be warm but not hot to the touch.
8. Place the fried garlic, peanuts, sesame seeds, and all fried chiles in a blender or food processor. Add the salt and vinegar, then pour in all the warm oil from the pan. Pulse to a coarse, spoonable salsa with visible bits, 10–20 quick pulses; do not puree completely.
9. Taste and adjust salt or vinegar if needed. Let the salsa cool completely, then transfer to a clean jar, ensuring the oil layer covers the solids. Rest at least 30 minutes (ideally overnight) before serving. Refrigerate up to 1 month; keep solids submerged in oil for best keeping.