Description

When we think of salsa, juicy tomatoes come to mind; or maybe smoky, roasted tomatillos, or even grilled peaches or corn. We think of fresh or preserved fruits and vegetables. And then there's salsa macha. Hailing from the coastal state Veracruz, this is almost more of a chile paste. It's made by toasting dried chiles, garlic, nuts, and seeds in oil and grinding them all together with a touch of vinegar and sugar.

Directions

1. Gather the ingredients.
2. Heat the vegetable oil in a large skillet or saucepan over medium-high heat. Meanwhile, remove the stems and seeds from the chipotle and ancho chiles; empty the seeds from the arbol chiles as well.
3. Carefully lower the chiles into the hot oil. Allow the chipotle and ancho chiles to puff (the chiles de arbol will not puff) and turn immediately. Toast on the other side to release aromas, a few seconds. The chiles should need just 30 seconds or so. Remove with a slotted spoon and place in a food processor or blender.
4. Add the whole, peeled garlic cloves into the still-hot pan of oil. Cook, stirring occasionally, until they turn deep golden brown, about 5 minutes. Remove and set aside for another use.
5. Add the peanuts to the pan and cook until toasted, about a minute or two.
6. Add the sesame seeds, stir for a few seconds, and then remove the pan from the heat. Allow the pan and its contents to cool, about 15 minutes.
7. Add everything, including the oil, to the chiles in the food processor or blender.
8. Add the vinegar, salt, and sugar and blend, pulsing or in short bursts, until everything is coarsely chopped. Pour into a jar and keep tightly sealed in a cool, dark place until ready to use.