Salsa Macha

Ingredients

• 3 Arbol chiles (spicy)
• 6 Guajillo chiles (medium spice)
• 2 Ancho chiles (Smokey)
• ¼ cup raw pumpkin seeds
• ¼ cup raw sunflower seeds
• 3 tablespoons of sesame seeds
• 4 cloves garlic, peeled
• 1 cup neutral oil
• 2 tablespoons lime juice or indigenous souring agent like sumac
• 1 teaspoon maple syrup (or sweetener of choice)
• 1 teaspoon sea salt (adjust to taste)

Instructions

1. 1
   Remove stems and seeds from the dried chilies. For a milder salsa, you can also remove some or all of the seeds. Cut larger chilies like Guajillo and Pasilla into smaller pieces for even cooking.
2. 2
   In a medium saucepan, heat the oil over medium-low heat. Add the garlic cloves and cook until they become golden brown, about 5 minutes. Be careful not to burn them. Remove the garlic with a slotted spoon and set aside.
3. 3
   In the same oil, add the pumpkin seeds, sunflower seeds, and peanuts (if using). Fry them until they turn golden, about 2-3 minutes. Stir continuously to prevent burning. Remove the nuts and seeds with a slotted spoon and set aside with the garlic.
4. 4
   Still using the same oil, add the dried chilies. Fry them for about 1- 2 minutes until they darken slightly and become aromatic. Be cautious as they can burn quickly, which would impart a bitter taste. Once done, remove the chilies with a slotted spoon.
5. 5
   In a blender or food processor, combine the fried garlic, nuts, seeds, and chilies. Add the lime, sea salt, and maple. Pour in the infused oil, reserving about 2 tablespoons.
6. 6
   Pulse the mixture to your desired consistency. Traditional Salsa Macha can be coarse or smoother based on preference. Ensure it's well-blended but still has some texture.
7. 7
   Transfer the blended salsa to a clean jar. Allow the salsa to cool to room temperature. Seal the jar and store in the refrigerator. It can be kept refrigerated for up to 2 weeks. Always use a clean spoon to serve to maintain its freshness.