Salsa With Crudités

• portions: 4 servings

Ingrédients

3 guajillo chiles, seeds removed, torn or cut into 1" pieces

3 dried chiles de árbol or 1 tsp. crushed red pepper flakes

½ cup vegetable oil

½ cup fresh orange juice

2 Tbsp. red wine vinegar

1 Tbsp. sugar

¾ cup finely chopped peanuts

3 Tbsp. toasted sesame seeds

1 Tbsp. unsweetened cocoa powder

2 garlic cloves, finely chopped

Kosher salt

Pineapple spears, mango and dragon fruit slices, and celery sticks (for serving)

Instructions

Bring guajillo chiles, chiles de árbol, and oil to a gentle simmer in a small saucepan over medium heat, stirring constantly. Cook, still stirring, just until chiles darken in color, about 2 minutes total. Let cool.

Transfer chiles and oil to a blender and add orange juice, vinegar, and sugar. Purée until nearly smooth. Transfer to a small bowl and stir in peanuts, sesame seeds, cocoa powder, and garlic. Season with salt.

Serve salsa macha with pineapple, mango, dragon fruit, and celery alongside for dipping.