Salsa Macha

10 arbol chiles (add more for extra spicy) stemmed and seeded

2  chiles stemmed and seeded

2 ancho chiles stemmed and seeded

1 cup olive oil, peanut or vegetable oil (divided ½ & ½)

10 garlic cloves peeled and pressed

½ cup raw, shelled, unsalted peanuts

2 Tablespoons raw, unsalted sunflower seeds optional

1 Tablespoon sesame seeds

1 Tablespoon cider or white vinegar

1 teaspoon kosher or sea salt

Instructions

1. Remove the stems and seeds from the chiles.

2. Set a skillet over medium heat and add ½ cup oil, Add the garlic. Cook until stirring often for a 3 to 5 minutes or until golden brown.

3. Transfer the garlic and oil to a bowl and set aside.

4. To the same skillet, add ½ cup oil. Add the chiles and saute stirring often for 2 minutes until the chiles change color. 

5. Transfer the chiles and oil to the bowl with the garlic and set aside.

6. To the same skillet, add the peanuts and sunflower seeds. Saute for 2 minutes to toast. Transfer to the bowl with the garlic & chiles.

7. Place the mixture in a blender along with the sesame seeds, vinegar and salt. Pulse until desired consistancy. Let cool to room temperature. Transfer to a glass container and refrigerate until ready to use. The salsa will keep for up to 1 month.