Salsa Macha

It starts with a sizzle—dried chiles, garlic, seeds, and nuts hitting hot oil. You already know what’s coming: deep flavor, layered heat, and the kind of crunch that wakes up everything it touches.

Ingredients

Salsa Macha

• Olive oil x ½ cup

• Dried guajillo chiles x 4, stemmed and seeded

• Dried arbol chiles x 2, stemmed and seeded

• Sesame seeds (white or black) x 2 tbsp

• Peanuts x 2 tbsp

• Garlic x 4 cloves, smashed

• La Baleine grey sea salt x 1 tsp

• Apple cider vinegar x 2 tbsp

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Recipe

Make the Salsa Macha

• In a small pan, heat olive oil over medium heat.

• Add guajillo and arbol chiles, sesame seeds, peanuts, and garlic.

• Toast gently for 2–3 minutes, stirring often, until the chiles darken slightly and everything is aromatic but not burnt.

• Remove from heat and transfer all contents (oil included) to a blender or food processor.

• Add salt and apple cider vinegar.

• Blend until the salsa is cohesive but still textured—like a chunky chili oil.

• Let cool before transferring to a jar.