Recipes Appetizers Dips Salsa Salsa Macha Be the first to rate & review! 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. By Paola Briseño González Paola Briseño González Paola Briseño González is an avid cook from Puerto Vallarta, México, who wrote her first recipe for a Key lime cookie pie at age six. Her cooking is a reflection of her coastal roots and is fueled by her background in food anthropology and classical culinary training. When she is not organizing food festivals or cooking the perfect soft-scrambled eggs for singer J Balvin as his personal chef, she is the Director of Awards and Culinary Events at the International Association of Culinary Professionals (IACP). She lives in Los Angeles with her husband, a punk rock food writer, and her Old English Sheepdog, Fig. Food & Wine's Editorial Guidelines Published on December 8, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jen Causey Active Time: 25 mins Total Time: 25 mins Servings: 6 Ingredients 5 dried guajillo chiles 2 dried morita chiles 2 dried ancho chiles 2 cups olive oil ½ cup blanched almonds ½ cup salted roasted peanuts 2 tablespoons sesame seeds 2 tablespoons cacao nibs 4 medium garlic cloves, smashed 1 teaspoon dried oregano 2 teaspoons apple cider vinegar 1 teaspoon kosher salt, plus more to taste Directions Remove stems from chiles. Break them open, and scrape out most of the seeds and strings. Break chiles into 1/4-inch pieces. In a large saucepan, heat olive oil over medium-low. 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, 5 to 7 minutes. Add the chiles, and cook until they start to soften and change color, 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 1/2 cup salsa macha, and pour remaining salsa macha into a glass jar. Seal and chill for up to a year. Rate it Print