Salsa Macha
Ingredients
For the Salsa
Instructions
Main Dish
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Prepare chilis by splitting them open and removing the stems, seeds and veins. Chop the chilis into 1/2- inch pieces. Pour oil into a saucepan over medium heat. Add garlic cloves and cook in the oil until they start to turn light brown. Add the nuts and sesame seeds and cook until they start turning brown. Turn off the heat and add the chilis, stirring to mix thoroughly. Let the salsa cool for about 10 minutes. Add the Vinegar, Oregano, and Salt stirring to mix. Once the mixture has cooled to room temperature, place in a blender and pulse until the chilis are finely chopped and there are still some visible nuts and sesame seeds. Store in an airtight container in your refrigerator for up to two months.