Ingredients:

  • 6 dried guajillo chiles (about 30g)
  • 3 dried ancho chiles (about 30g)
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (40g) raw almonds, chopped
  • 1/4 cup (40g) raw sesame seeds
  • 4 cloves garlic, peeled
  • 1 tablespoon apple cider vinegar (15ml)
  • 1 teaspoon salt (5g)
  • 1 teaspoon sugar (5g)

Instructions:

  1. Heat a dry skillet over medium heat. Add the guajillo and ancho chiles; toast lightly for 1-2 minutes until fragrant but not burnt. Remove and set aside.
  2. In the same skillet, add vegetable oil. Once heated, add garlic cloves; sauté until golden and fragrant. Stir in the chopped almonds and sesame seeds; toast until lightly browned.
  3. In a food processor, combine toasted chiles, nuts, garlic, apple cider vinegar, salt, and sugar. Pulse until you reach your desired consistency (chunky or smooth).
  4. Taste your salsa macha and adjust seasoning or acidity as desired by adding more salt, sugar, or vinegar.
  5. Transfer to a sterilized jar and let it cool completely before sealing. Refrigerate for up to two weeks.