Salsa macha

Method

1. 1 Remove the stems from the dried Mexican chilies, but keep the seeds if you want the sauce to be really spicy.
2. 2 Heat cooking oil over low heat, add sliced garlic and fry for 3 minutes until golden brown, then remove.
3. 3 Add roasted peanuts and sesame seeds to a pan with oil, stir for 2 minutes until fragrant.
4. 4 Turn off the heat, add the dried chili peppers to the hot oil and let them soak for 2 minutes to soften them without burning or making them bitter.
5. 5 Grind everything coarsely with vinegar and salt, let it cool, then put it in a glass jar for later use.

With an appliance

• Oven 28 min

  Replace steps 2 to 4: arrange garlic, peanuts, sesame seeds, and dried chilies on a baking tray, drizzle with oil, and bake on the center rack at 160 degrees for 8 minutes, flipping the tray at the 4th minute; remove the garlic early if it turns golden to prevent bitterness.