Salsa Macha

Method

1. 1Prep the chilies. Remove the stems from all the dried chilies. For guajillos and anchos, also remove the seeds — they contribute bitterness more than heat when fried. For the chiles de arbol, keep the seeds for a hot result or remove for medium. Tear all the chilies into rough pieces, about 2 to 3 cm. Have everything measured and ready before you start — the frying process moves quickly.
2. 2Fry the garlic and peanuts, then the sesame. Pour the oil into a medium saucepan and heat it over medium heat to about 150–160°C, hot enough to sizzle instantly around a garlic clove but not smoking. Add the garlic and peanuts together and fry, stirring frequently, until the garlic turns golden and the peanuts begin to color, 4 to 5 minutes, then lift them out with a slotted spoon onto a plate. Add the sesame seeds to the same oil and fry for just 30 to 60 seconds, stirring constantly, until golden; sesame burns fast and slips straight through a slotted spoon, so set a fine-mesh sieve over a bowl and pour the oil through it to catch the seeds, then return the strained oil to the pan.
3. 3Fry the chilies. Add all the torn dried chilies to the same oil, still around 150–160°C. This is the most time-sensitive step — dried chilies fry in 30 to 60 seconds and go from fragrant and puffed to acrid and burnt with alarming speed. Stir constantly. You want them to darken slightly and become fragrant. As soon as they start to puff and smell toasty, remove the pan from the heat and let the chilies continue in the residual heat for another 30 seconds. Transfer the chilies and all the oil to a heatproof bowl or blender jug.
4. 4Blend. Add the fried garlic, peanuts, and sesame to the chili oil. Add the vinegar, salt, and oregano if using. Let everything cool for 5 to 10 minutes — blending very hot oil in a sealed blender can be dangerous. Pulse to a coarse texture. Salsa macha should not be smooth — you want visible flecks of chili skin, roughly chopped peanuts, and sesame seeds throughout.
5. 5Rest and store. Taste and adjust salt and vinegar if needed. Transfer to a clean glass jar. Let it sit at room temperature for at least an hour before serving — the flavors come together as it rests, and the salsa is noticeably better from one day to the next. After that hour, move it to the fridge: garlic in oil should not sit out for long. Keep it under a thin layer of oil and use within a week; for longer storage, freeze it in small portions. Take it out 20 minutes before use so the oil loosens.