Crunchy Salsa Macha by Isabeleats

Ingredients

• 1 cup neutral oil (like vegetable or canola)
• 20g (approx. 15-20) dried chiles de arbol, stems removed
• 1/2 cup raw peanuts
• 4 cloves garlic, peeled
• 2 tbsp sesame seeds
• 1/2 tsp salt

Instructions

1. Remove the stems from the dried chiles. For less heat, you may also remove the seeds.
2. In a small saucepan or skillet, heat the neutral oil over medium heat until it shimmers, about 3-4 minutes.
3. Add the dried chilies to the hot oil and fry for 30-60 seconds, stirring constantly, until fragrant and slightly darker. Be careful not to burn them. Remove the chilies with a slotted spoon and set aside.
4. Add the raw peanuts to the same oil and fry for 3-5 minutes, stirring occasionally, until they turn golden brown. Remove the peanuts with a slotted spoon and set aside.
5. Add the peeled garlic cloves to the oil and fry for 2-3 minutes until they are golden and fragrant. Remove the garlic and set aside.
6. Add the sesame seeds to the oil and fry for 15-30 seconds, stirring constantly, until lightly toasted. Remove the sesame seeds and set aside.
7. Carefully pour the hot oil into a heatproof blender or food processor. Add the fried chilies, peanuts, garlic, sesame seeds, and salt to the blender.
8. Blend on a pulse setting until the mixture forms a coarse, crunchy salsa. Avoid over-blending to retain some texture.
9. Transfer the salsa macha to a clean, airtight jar. Ensure the oil covers the solids to help preserve freshness. Let it cool completely before sealing and storing.