Salsa Macha

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Salsa Macha

Yield: 2 cups

Cook modePrevent screen from turning off

Ingredients

• 1 cup neutral oil
• 6 garlic cloves, thinly sliced
• ½ c peanuts, raw
• 4 ancho chiles or guajillo, dried, seeded
• 2 chipotle chilis, dried, seeded
• 1 tablespoon sesame seeds, raw
• 1 tablespoon pumpkin seeds, raw
• 1 teaspoon salt
• 1 tablespoon honey

Instructions

1. Heat the oil in a cast iron skillet over medium heat (approximately 300°F).
2. Add the garlic and cook for 2-3 minutes, until very lightly browned. Using a skimmer or slotted spoon, expeditiously transfer to the bowl of a food processor (slow is smooth, and smooth is fast! No rushing).
3. Add the peanuts and pumpkin seeds to the oil and cook for 4-5 minutes, until fragrant and golden brown. Again, transfer to the bowl with the garlic.
4. In the food processor, gently pulse the peanuts, pumpkin seeds, and garlic. Be careful not to over process them. This goes quickly! We’re looking for a chunky rough chop. Set aside in a bowl. (You can turn the oil off while doing this. It’s shallow so it will come back up quickly. We don’t want it smoking!)
5. Add the chiles to the oil. Cook for 30-60 seconds, flip, and cook 30 seconds longer, until they puff up and turn brick red. Remove the chiles from the oil and pulse in the food processor.
6. Add the sesame seeds to the hot oil and remove from the heat. Add everything else (including the ingredients chopped in the food processor) to the oil and let cool.
7. ERR ON UNDERCOOKING EVERYTHING! THIS IS SO EASY TO BURN! (Sten has burned this several times.)