Salsa Macha:

Ingredients

• 2 dried ancho peppers
• 2 dried guajillo peppers
• 5 – 6 dried chili de arbol peppers
• 1/2 cup roasted and salted peanuts
• 8 cloves garlic (, chopped)
• 2 tablespoons white sesame seeds
• 1 cup De La Rosa 613 Avocado Oil
• 2 tablespoons De La Rosa 613 Pomegranate Vinegar
• 1/2 teaspoon kosher salt

Instructions

1. 1

   Remove seeds and stems from the chilis. Roughly chop them and set aside.

2. 2

   Combine the peanuts, garlic, and sesame seeds in a small pot with the avocado oil. Heat over medium heat and cook for about 5 minutes or until the garlic starts to crisp up and the sesame seeds turn golden brown. Remove from the heat, stir in the chilis, vinegar, and salt. Let sit for 10 minutes.

3. 3

   Put the mixture into a food processor or blender and pulse several times until the mixture is combined but not pureed.