Salsa Macha With Guajillos and Anchos

Since the oil is the vehicle that binds this salsa, it’s best to use one that tastes fantastic on its own. While developing this recipe, I experimented with different ones, but I kept returning to olive oil. I love how a good quality California extra-virgin olive oil supports the nutty flavor and adds another layer of flavor. The two I keep in my pantry are California Olive Ranch’s 100% California Extra Virgin Olive Oil and Cobram Estates Classic 100% California Extra Virgin Olive Oil.

Makes about 2 cups of salsa

1 ounce (about 6-7) dried guajillo chile peppers

1 ounce (about 2-3) dried ancho chile peppers

1 chile de árbol (this chile adds heat, add more for a spicier result)

11⁄2 cups good quality extra-virgin olive oil

3 cloves garlic, peeled

⁄4 cup peanuts, shelled,

1

with or without skins

1⁄4 cup pepitas

1 tablespoon sesame seeds 1 teaspoon whole dried Mexican oregano

3 tablespoons apple cider vinegar 11⁄2 teaspoons packed brown sugar

Wipe chiles with a damp paper towel to remove some of the dust or rinse quickly under cool running water and allow to air dry on paper towels. For the chile de árbol, remove the stem, leaving the pod’s seeds for some added heat or removing them for a slightly less spicy result. For the bigger chiles, either tear or cut off the stems, slice or tear the chiles down the center to open. Remove the seeds and veins. Reserve 1 tablespoon of the seeds, discarding the rest along with the stems. Set chiles and reserved seeds aside.

Heat oil in a sauté pan on medium heat until just starting to shimmer but not too hot (you

don’t want the oil to start smoking). Carefully add the garlic cloves, stirring to keep them from burning. Once just beginning to color, about 2 minutes, add the peanuts and stir, cooking for 30 seconds. Add the pepitas, stir, cooking for 30 seconds. Add the sesame seeds, stir, cooking for 2 minutes or until the seeds and nuts have just turned golden. Add the chile seeds and chiles. Sauté for 30 seconds, then turn the heat off and allow chiles to steep for up to 5 minutes. Carefully transfer all to a blender and pulse until you get a very coarse pesto consistency. Don’t overprocess; you want it fine enough

that there are no big chunks of dried chiles or peanuts, but the result should still have texture.

Transfer the salsa to an airtight glass jar. It’s terrific when it’s still slightly warm, but it needs to be refrigerated once it cools completely. It will keep in the airtight container for two months in the refrigerator — if it lasts that long! It’s best at room temperature, though, so either remove it from the fridge early while you prepare your meal or portion out what you think you’ll use into a microwave-safe dish and zap it for 8 to 10 seconds on high to take the chill off. Stir and serve.