Ingredients

The following ingredients have 2 Servings
  • 2 large ancho peppers
  • 2 large guajillo peppers
  • 5-6 chile de arbol peppers
  • 1/4 cup peanuts
  • 4 garlic cloves (chopped)
  • 1 tablespoon sesame seeds
  • 2 cups olive oil (or use vegetable oil)
  • 1 teaspoon apple cider vinegar
  • Salt to taste (I use 1/2 teaspoon)
  • 1/2 teaspoon Mexican oregano

Instruction

  • Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop or cut them into very small pieces, about 1/4 inch or smaller. Set them aside.
  • Add the peanuts, garlic, sesame seeds and oil in a medium pot. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to to crisp up and the seeds turn golden brown.
  • Remove from heat and stir in the chili pepper bits. Allow to cool for 10 minutes.
  • Stir in the vinegar, salt and Mexican oregano.
  • Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree.
  • Serve!