Ingredient

• 5 dried guajillo chiles
• 2 dried morita chiles
• 2 dried ancho chiles
• 2 cups olive oil
• ½ cup blanched almonds
• ½ cup salted roasted peanuts
• 2 tablespoons sesame seeds
• 2 tablespoons cacao nibs
• 4 medium garlic cloves, smashed
• 1 teaspoon dried oregano
• 2 teaspoons apple cider vinegar
• 1 teaspoon kosher salt, plus more to taste

Direction

1. Remove stems from chiles. Break them open, and scrape out most of the seeds and strings. Break chiles into 1/4-inch pieces.
2. In a large saucepan, heat olive oil over medium-low. When the oil starts slowly bubbling, add the almonds, peanuts, sesame seeds, cacao nibs, and garlic. Cook until garlic and sesame seeds are golden and aromatic, 5 to 7 minutes. Add the chiles, and cook until they start to soften and change color, about 2 minutes. Stir in the oregano, and remove from heat. Let cool about 10 minutes.
3. Transfer mixture to the bowl of a food processor; add vinegar and salt. Pulse until mixture is coarsely ground, 5 or 6 times. (You want to keep some of the chunky texture of the nuts and sesame seeds.) Taste and add salt, if desired. Set aside 1/2 cup salsa macha, and pour remaining salsa macha into a glass jar. Seal and chill for up to a year.