Salsa Macha

Yield: about 1 pint

This is a rich, smoky, nutty chile crisp-style salsa made with dried chiles, garlic, seeds, nuts, and oil. It is meant to be spooned over grilled meat, tacos, eggs, roasted vegetables, beans, rice, or anything that needs heat, crunch, and depth.

Ingredients

1 1/2 cups neutral oil, such as avocado, grapeseed, canola, or vegetable oil
3 dried guajillo chiles
2 dried ancho chiles
2 dried pasilla chiles
6 to 10 dried chile de árbol, depending on heat preference
1/3 cup raw peanuts
1/4 cup raw pumpkin seeds
2 tablespoons sesame seeds
4 garlic cloves, thinly sliced
1 tablespoon apple cider vinegar
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon Mexican oregano
1/2 teaspoon smoked paprika
1/2 teaspoon sugar, optional

Method

Remove the stems and most of the seeds from the guajillo, ancho, and pasilla chiles. Tear the chiles into small pieces. Leave some seeds if you want more heat.

Place the torn chiles in a dry skillet over medium-low heat. Toast for 30 to 60 seconds, stirring constantly, just until fragrant. Do not let them blacken or they will become bitter. Transfer the chiles to a heatproof bowl.

In the same skillet, toast the peanuts and pumpkin seeds for 2 to 3 minutes, stirring often, until lightly golden and fragrant. Add the sesame seeds during the final 30 seconds. Transfer everything to the bowl with the chiles.

Add the oil and sliced garlic to a small saucepan. Warm gently over medium-low heat until the garlic slowly sizzles and turns light golden, about 5 to 8 minutes. Do not rush this step. If the garlic gets too dark, it will taste bitter.

Carefully pour the hot garlic oil over the chile, nut, and seed mixture. Let it sit for 10 minutes to soften the chiles.

Add the vinegar, salt, oregano, smoked paprika, and optional sugar. Stir well.

For a chunky salsa macha, pulse the mixture in a food processor just a few times until the chiles, nuts, and seeds are broken up but still textured. Do not puree it smooth.

Taste and adjust with more salt, vinegar, or sugar if needed. The salsa should taste smoky, nutty, lightly acidic, and salty enough to season whatever it touches.

Transfer to a clean pint jar. Let it sit at least a few hours before serving. It is even better the next day.

Storage

Keep refrigerated and use a clean spoon each time. For best quality, use within 3 to 4 weeks. The oil may firm up in the refrigerator, so let the jar sit at room temperature for a few minutes before serving.