First time making salsa macha

Morita & Guajillo Salsa Macha

Ingredients

1 1/4 cups Neutral oil (Grapeseed, Avocado, or Canola)

1.5 oz Chile Morita (stems removed)

0.5 oz Chile Guajillo (stems/seeds removed, torn into pieces)

3-5 Chiles de Árbol (optional, for extra heat)

1/2 cup Roasted peanuts

11/2 tbsp Sesame seeds

5 cloves Garlic (peeled and sliced)

1 tsp Salt

1 1/2 tbsp Apple cider vinegar

Instructions

Garlic: Fry sliced garlic in oil over medium-low until golden. Remove with a slotted spoon.

Chilies: Fry Moritas, Guajillos, and Árbols in the same oil for 1–2 minutes until puffed and fragrant. Do not burn. Remove immediately.

Seeds: Flash-fry sesame seeds in the hot oil for 30 seconds. Remove pan from heat.

Blend: Place fried chilies, garlic, salt, and vinegar in a blender. Add half the warm oil. Pulse until a coarse, gritty paste forms.

Finish: Pour into a jar. Stir in the remaining oil, sesame seeds, and roasted peanuts.