Ingredients
-
5 dried guajillo chiles
-
2 dried morita chiles
-
2 dried ancho chiles
-
2 cups olive oil
-
½ cup blanched almonds
-
½ cup salted roasted peanuts
-
2 tablespoons sesame seeds
-
2 tablespoons cacao nibs
-
4 medium garlic cloves, smashed
-
1 teaspoon dried oregano
-
2 teaspoons apple cider vinegar
-
1 teaspoon kosher salt, plus more to taste
Directions
-
Remove stems from chiles. Break them open, and scrape out most of the seeds and strings. Break chiles into 1/4-inch pieces.
-
In a large saucepan, heat olive oil over medium-low. When the oil starts slowly bubbling, add the almonds, peanuts, sesame seeds, cacao nibs, and garlic. Cook until garlic and sesame seeds are golden and aromatic, 5 to 7 minutes. Add the chiles, and cook until they start to soften and change color, about 2 minutes. Stir in the oregano, and remove from heat. Let cool about 10 minutes.
-
Transfer mixture to the bowl of a food processor; add vinegar and salt. Pulse until mixture is coarsely ground, 5 or 6 times. (You want to keep some of the chunky texture of the nuts and sesame seeds.) Taste and add salt, if desired. Set aside 1/2 cup salsa macha, and pour remaining salsa macha into a glass jar. Seal and chill for up to a year.