Salsa Macha

yield: 1.5 gallons

ingredient	quantity (g)
dried chiles	1000
garlic	372
olive oil	4500
salt	100
nuts	950
sesame seed	216
cider vinegar	270
herbs	73

notes

• herbs can be a mix of dried herbs, but favor Mexican oregano
• dried chiles should be a mix, lower proportion of especially smoky or spicy
• nuts can be a mix, favor almonds but include some peanuts for consistency

1. heat oil in pot over medium heat
2. add garlic and nuts, cook to gently confit stirring occaisionally, ~10 min
3. add chiles and sesame and stir until toasty aroma (1-2 min)
4. let cool for 20 minutes then add rest of ingredients (salt, vinegar, herbs)
5. in batches, pulse in food processor until nuts/chiles are in very small pieces

notes

• often while the macha lasts in the fridge the ratio of oil diminishes--feel free to add oil a week later and stir it in--the flavors will meld again after a day or two
• optionally, add a little brown sugar, particularly if the chiles are tart