Salsa Macha

This outside-the box salsa is made from a fragrant blend of toasted chiles, garlic, peanuts and sesame seeds. Spoon it over Tuna-Avocado Ceviche, grilled fish, quesadillas, tacos, Mexican-style street corn, salad, pizza, or crusty bread.

5 dried guajillo chiles
2 dried morita chiles
2 dried ancho chiles
2 cups extra-virgin olive oil
½ cup blanched almonds
½ cup peanuts, salted, roasted
2 Tbsp. sesame seeds
2 Tbsp. cacao nibs
4 medium cloves garlic, smashed
1 tsp. dried oregano
2 tsp. apple cider vinegar
1 tsp. sea salt

Remove stems from chiles. Break them open, and scrape out most of the seeds and strings. Break chiles into ¼" pieces.

In a large saucepan, heat olive oil over medium-low heat. When the oil starts slowly bubbling, add the almonds, peanuts, sesame seeds, cacao nibs and garlic. Cook until garlic and sesame seeds are golden and aromatic, about 5-7 minutes.

Add the chiles and cook until they start to soften and change colour, about 2 minutes. Stir in the oregano and remove from heat. Let cool about 10 minutes.

Transfer mixture to the bowl of a food processor; add vinegar and salt. Pulse until mixture is coarsely ground, 5 or 6 times. (You want to keep some of the chunky texture of the nuts and sesame seeds.)

Taste and add salt, if desired. Set aside ½ cup salsa macha and pour remaining salsa macha into a glass jar. Seal and chill for up to a year.

Makes 6 servings.