Get ready for a flavour explosion with this homemade Salsa Macha! Roasted chillies, garlic, and nuts are blended with vinegar and olive oil to create a vibrant and versatile condiment.

Ingredients:

• 60g dried Guajillo chilli
• 60g dried Ancho chilli
• 100g garlic
• 100g whole blanched almonds
• 50g sesame seeds
• 350ml apple cider vinegar
• 1 liter olive oil
• 25g sea salt
• 25g caster sugar

Instructions:

Preheat Oven:

• Preheat your oven to 240 degrees Celsius (464 degrees Fahrenheit).

Prepare the Chillies:

• Remove the stems and seeds from the dried Guajillo and Ancho chillies.
• Place the chillies on a baking tray.

Roast the Vegetables and Chillies:

• Peel the garlic cloves and place them on the same baking tray as the chillies.
• Roast in the preheated oven for 7 minutes, or until the chillies and garlic are fragrant and slightly charred. Be careful not to burn them.

Toast the Nuts and Seeds:

• While the chillies and garlic are roasting, heat a dry skillet over medium heat.
• Add the whole blanched almonds and sesame seeds to the skillet.
• Toast them, stirring frequently, until they are golden brown and aromatic. This should take about 3-5 minutes.

Blend the Ingredients:

• In a blender or food processor, combine the roasted chillies, roasted garlic, toasted almonds, and toasted sesame seeds.
• Add 350ml of apple cider vinegar, 25g of sea salt, and 25g of caster sugar.

Process to a Paste:

• Blend the mixture until it forms a smooth paste.
• Gradually add the olive oil while blending, until the paste reaches a smooth and slightly thick consistency.

Adjust and Store:

• Taste the salsa and adjust the seasoning if needed, adding more salt or sugar to taste.
• Transfer the salsa match-ya to a clean jar or container.
• Store in the refrigerator for up to two weeks.

Serve:

• Use this versatile and flavourful salsa as a condiment for grilled meats, tacos, or as a dipping sauce.