4ancho chiles,stemmed, seeded, and torn into large pieces
3árbol chiles,stemmed
2guajillo chiles,stemmed, seeded, and torn into large pieces
⅓cuproasted unsalted peanuts
3clovesgarlic
1tablespoonsesame seeds
2tablespoonsapple cider vinegar
1 ½teaspoonskosher salt,plus more to taste
Instructions
Heat the oil in a large skillet or saucepan over medium-high heat. The oil should be hot enough that when a pepper is dropped into it, it will immediately start to sizzle, but not so hot that the oil is smoking.
Add the ancho, árbol, and guajillo chiles and lightly fry for 1 minute, stirring constantly, until nice and toasty. Be careful not to over-toast and burn them. Using a slotted spoon or spider strainer, transfer the peppers to a large blender and set aside.
Add the peanuts, garlic, and sesame seeds and lightly fry for 30 seconds, stirring constantly, then remove the pan from the heat. Using a slotted spoon or spider strainer, transfer the peanuts and garlic cloves to the blender.
Let the sesame seeds and oil cool for 5 minutes, then carefully pour them into the blender.
Add the apple cider vinegar and salt, and pulse the mixture 4 to 5 times in the blender until the pieces are fairly small and uniform in size but not completely pureed. There should be lots of crunchy bits. Taste and season with more salt as needed.
Serve immediately or store in an airtight container in the fridge for up to a month.
Notes
Watch the frying time. Make sure you don’t toast the dried chiles for longer than 60 seconds. If they start to burn, the chiles can have a bitter taste.
Adjust the consistency. Salsa macha can be smooth and fully blended or pulsed and have a chunky consistency with bits of the toasted chile and peanuts (similar to Chinese chili crisp). You can adjust the consistency to your liking.
Adjust the heat. You can control the spice level by varying the types and amounts of chiles used. For a milder sauce, reduce the number of árbol chiles.