Salsa Macha

Remove stems (and seeds if you prefer less heat) from the Dried Chiles de Árbol and Dried Chiles Morita. Tear or cut them into pieces so they toast evenly.

In a dry skillet over medium heat, toast the Unsalted Peanuts until golden and fragrant, then add the Sesame Seeds and continue toasting briefly—watch carefully so nothing burns. Transfer the nuts and seeds to a bowl and set aside.

Lightly toast the prepared chiles in the same skillet for 20–60 seconds per side, until fragrant and a bit blistered; remove and let cool.

Heat the Neutral Oil in a small saucepan over medium heat until shimmering. Add thinly sliced Garlic Cloves and fry until pale golden and fragrant—do not let them burn.

Carefully add the toasted chiles, peanuts and sesame seeds to the hot oil and fry for 30–60 seconds to bloom the flavors, stirring constantly so nothing scorches. If you like a chunkier salsa, remove from heat now; for a smoother texture you can pulse briefly in a blender or chop coarsely.

Stir in the Apple Cider Vinegar and season with Salt to taste. Let the mixture cool to room temperature so the oil and vinegar marry.

Transfer the salsa macha to a sterilized jar and store in the refrigerator for up to several weeks. Use it as a condiment for tacos, grilled meats, roasted vegetables, or simply spooned over eggs.