Easy Salsa Macha Recipe

Ingredients

• 15 arbol chiles (add more for extra spicy) (stemmed and seeded)
• 2 chile moritas (stemmed and seeded)
• 1 cup olive oil, peanut or vegetable oil (divided ½ & ½)
• 10 garlic cloves (peeled and pressed)
• ½ cup raw, shelled, unsalted peanuts
• 2 Tablespoons raw, unsalted sunflower seeds (optional)
• 1 Tablespoon sesame seeds
• 1 Tablespoon cider or white vinegar
• 1 Tablespoon kosher or sea salt

Steps

1. 1

   Remove the stems from the árbol chiles and gently roll the chiles between your fingers to remove most of the seeds. Discard the seeds.

2. 2

   Set a medium saucepan or skillet over medium heat and add ½ cup oil, when the oils is starting to get hot, add the garlic. Cook until stirring often for a 3 to 5 minutes or until golden brown.

3. 3

   Transfer the garlic and oil to a bowl and set aside.

4. 4

   To the same skillet, add ½ cup oil. When oil is hot, add the chiles and saute stirring often for 2 minutes until the chiles change color. DO NOT overcook the chile as it will make for a bitter salsa!

5. 5

   Transfer the chiles and oil to the bowl with the garlic and set aside.

6. 6

   To the same skillet, add the peanuts and sunflower seeds. Saute for 2 minutes just to enhance the flavor. Transfer to the bowl with the garlic & chiles.

7. 7

   Place the mixture in a blender along with the sesame seeds, vinegar and salt. Puree on high speed until completely smooth.

8. 8

   Let cool to room temperature. Transfer to a glass container and refrigerate until ready to use. The salsa will keep for up to 1 month.