Salsa Macha Recipe

🧂 Ingredients

• 2 large ancho peppers
• 2 large guajillo peppers
• 5-6 chile de arbol peppers
• 1/4 cup peanuts
• 4 garlic cloves

  chopped
• 1 tablespoon sesame seeds
• 2 cups vegetable oil

  (use 1 cup for less oily - see notes below)
• 1 teaspoon apple cider vinegar
• Salt to taste

  I use 1/2 teaspoon
• 1/2 teaspoon Mexican oregano

Instructions

• 1 Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop
  or cut them into very small pieces, about 1/4 inch or smaller. Set them aside.
• 2 Add the peanuts, garlic, sesame seeds and oil in a medium pot. Heat to
  medium-high heat and cook for 5 minutes, or until the garlic starts to to crisp
  up and the seeds turn golden brown.
• 3 Remove from heat and stir in the chili pepper bits. Allow to cool for 10
  minutes.
• 4 Stir in the vinegar, salt and Mexican oregano.
• 5 Pour the mixture into a blender or food processor and pulse several times until
  the salsa is nicely combined. Don't over-process the salsa macha, as you want to
  have nice crispy bits, not a puree.
• 6 Serve!

Nutrition Info