salsa macha

Ainekset

1 ½ ounces dried ancho chiles, stemmed

1 ounce dried cascabel or guajillo chiles, stemmed

3 garlic cloves, peeled

1 cup extra-virgin olive oil

1 tablespoon toasted white sesame seeds (or seed of your choice)

2 teaspoons kosher salt, plus more

1 small orange

Ohjeet

Heat a comal or large cast-iron skillet over medium-low heat. Place both chiles and the garlic on the hot surface in a single layer. Toast, turning often, until the chiles are brittle and a shade darker and the garlic is blistered in spots, 3 to 4 minutes.

Transfer the chiles and garlic to a food processor and pulse until finely chopped. Scrape the bottom and sides of the bowl and add the oil, sesame seeds and salt. Pulse until well mixed. Zest the orange peel directly into the processor, then halve the orange and squeeze in its juice. Pulse once or twice just to incorporate. Taste and season with more salt if needed.

Muistiinpanot

salsa macha can be used with all sorts of seeds, which means sesame can be subbed out for pepitas, peanuts or whatever sounds good.