Salsa Macha

Ingredients

• 15 chili de arbol peppers
• 2 ancho chili peppers
• 1/2 cup raw (, blanched peanuts)
• 2 tablespoons pumpkin seeds
• 1 tablespoon white sesame seeds
• 1 cup vegetable oil (, divided)
• 10 garlic cloves (, peeled and smashed)
• 2 tablespoon Marukan Genuine Brewed Rice Vinegar
• 1 tablespoon kosher salt ((use half the amount if using table salt))

Instructions

1. 1

   Using gloves, remove the stems from the chilies. Gently roll the peppers between your hands to remove the seeds.

2. 2

   Heat a skillet over medium-high heat. Add the peanuts, pumpkin seeds, and sesame seeds and toast until fragrant, (about 2 minutes). Transfer to a bowl.

3. 3

   In the same skillet, add ½ cup oil and the garlic, cook until fragrant and lightly browned, (2–3 minutes). Be careful not to burn. Pour the mixture into the bowl with the nuts and seeds.

4. 4

   In the same skillet, add the remaining ½ cup oil and the chilies. Cook until they start to darken, (2–3 minutes).

5. 5

   Put all the ingredients in a blender and blend until smooth. Store in a glass jar in the refrigerator for up to 2 weeks.