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A rich, nutty salsa macha loaded with toasted peanuts, dried chiles, and garlic in oil. This vegetarian condiment is packed with healthy fats and protein for any family table.
Heat the neutral oil in a small saucepan over medium-low heat until shimmering but not smoking (about 325°F).
Add the garlic cloves and fry gently, stirring often, until golden brown and fragrant but not burnt (about 3-4 minutes). Remove garlic with a slotted spoon and set aside.
Add the peanuts to the oil. Fry, stirring, until golden and toasty, about 3 minutes. Remove peanuts with a slotted spoon and set aside with the garlic.
Add the dried arbol and ancho chiles to the oil and fry for 30-45 seconds, just until darkened and fragrant. Remove with slotted spoon to avoid burning.
In a heatproof bowl or blender, combine the toasted peanuts, garlic, chiles, sesame seeds, salt, sugar, and apple cider vinegar. Pour in the hot oil (let cool slightly if using a blender). Blend or pulse until the mixture is chunky-smooth, pausing to scrape down as needed.
Let the salsa cool to room temperature before serving. Adjust salt to taste. Store in a clean jar, covered by a thin layer of oil for freshness.
