Salsa Macha (Mexican Chile and Garlic Salsa with Peanuts)

Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds. Cilantro is an obvious and perfectly suitable garnish for serving, or you could use a riot of colourful herbs like red shiso, delfino cilantro and even peppermint.

1¼ cups grapeseed oil
6 cloves garlic, peeled
1 cup raw peanuts
4 dried pasilla chiles, seeds removed
4 dried ancho chiles, seeds removed
10 dried chiles de árbol
sea salt

To Serve:
purple corn tostadas
avocado wedges
tender herbs
lime wedges

Cook oil and garlic in a large saucepan over medium heat until garlic is golden brown all over, 6-8 minutes. Spoon out garlic with a slotted spoon; save for another use or discard. Add peanuts to oil and simmer until golden brown, about 2 minutes.

Transfer to a small, rimmed baking sheet with spoon. Cook pasilla chiles in oil just until slightly puffed and darkened, 30-60 seconds. Transfer to baking sheet with peanuts. Repeat with ancho chiles, then chiles de árbol. Let oil cool slightly.

Transfer peanuts and chiles to a food processor and pulse until coarsely chopped. With the motor running, stream in oil and purée until peanuts and chiles are finely chopped, about 1 minute. Season salsa with salt and let cool.

Serve salsa macha with tostadas, avocados, herbs and lime wedges.

Makes about 2 cups.

Make-Ahead: Salsa can be made 2 months ahead. Cover and chill.