Best Salsa Macha

• 1½ cups grapeseed oil
• ¼ cup raw white sesame seeds
• ¼ cup black sesame seeds
• 6 cloves garlic
• 4 pasilla chilies, seeds removed and roughly chopped
• 3 guajillo chilies, seeds removed and roughly chopped
• 10 chiles de arbol, seeds removed and roughly chopped
• 1 tablespoon apple cider vinegar

Kosher salt, as needed

1. Fry the garlic and sesame seeds in the oil.
2. Add the chilies to the oil and continue to fry until they’re fragrant.
3. Let cool slightly.
4. Add the mixture to a blender or food processor and pulse until the chilies and sesame seeds are finely chopped.
5. Serve or store in an airtight container.
6. Salsa macha is typically used as a sauce, spooned over fish or steak tacos, though it also makes for a flavorful addition to a bowl of noodles, marinades, dressings or even avocado toast. I use it much like I would use this Asian chili crisp. It can be made and stored refrigerated in an airtight jar for up to a month.
7. Add the oil to a small saucepan over medium-low heat and heat through. Add the white sesame seeds, black sesame seeds and garlic and cook, stirring occasionally, until the garlic and white sesame seeds are a light pale golden color (not get fully golden brown), about 6 minutes.
8. Add the chilies and continue to cook until just fragrant and the garlic is golden brown, about 2 additional minutes (they will continue cooking as the oil cools).
9. Remove from heat and let cool for 10 minutes.
10. Add to a blender or food processor fitted with the blade attachment with vinegar and pulse until the chilies are finely chopped but not smooth.
11. Pour into a bowl or container and season to taste with salt.
12. Store, refrigerated in an airtight container for up to a month.