Salsa Macha (Mexican Chili Oil)

Ingredients

• 20 chile de arbol peppers (stems and seeds removed)
• 2 morita chilies (stems and seeds removed)
• 1/2 cup peanuts (toasted & unsalted)
• 2 Tablespoons toasted sesame seeds
• 4 cloves garlic (peeled)
• 1 Tablespoon vinegar (white or cider)
• 1 cup light olive oil (or any mild-flavored vegetable oil)
• salt (to taste)

Instructions

1. 1

   Heat half a cup of oil in a pan over medium-low heat.

2. 2

   Add the garlic and cook stirring constantly for 2-3 minutes or until nicely golden brown.

3. 3

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

4. 4

   Return the pan to the stove and heat the remaining oil over medium-low heat.

5. 5

   Add the dried chilies to the pan and stir for 1-2 minutes or until you’ll see they changed to a lighter color.

6. 6

   Remove the chilies and oil from the pan and add to the bowl with garlic.

7. 7

   Add the peanuts and sesame oil to the bowl with the other ingredients and mix well. The remaining heat from the oil will warm the seeds and peanuts, making them release their flavor.

8. 8

   Allow to reach room temperature then transfer everything to a blender along with salt and vinegar.

9. 9

   Blend in small intervals until you’ll have the desired texture.

10. 10

    Transfer to a serving bowl and serve immediately or place into a jar and store in the fridge.