Salsa Macha Recipe

Instructions

1. Step 1

   Begin by taking the peppers and removing the stems and seeds from each of them | Ingredients: 2 dried ancho chillies , 2 dried guajillo chillies , 4 chile de árbol

2. Step 2

   Roughly chop them into into small pieces, then set aside until later

3. Step 3

   Heat the vegetable oil to around 160°C in a large, heavy-bottomed pot | Ingredients: 3/4 pint of vegetable oil

4. Step 4

   Add the pumpkin seeds, peanuts, sesame seeds and garlic to the pot over a medium heat | Ingredients: 2 1/2 oz of pumpkin seeds , 5 1/3 oz of peanuts , 2 tbsp of sesame seeds , 5 garlic cloves, minced

5. Step 5

   Fry off for around 5 minutes until golden and the garlic begins to get nice and crisp

6. Step 6

   Take the oil off the heat then stir through the dried chillies

7. Step 7

   Set aside and leave the mix to infuse and cool for around 10 minutes

8. Step 8

   Stir in the apple cider vinegar, Mexican oregano, chipotle and salt then leave to cool fully | Ingredients: 1/2 tbsp of apple cider vinegar , 1 pinch of Mexican oregano , 1 pinch of chipotle flake , 1 pinch of salt, plus more as needed

9. Step 9

   Add the cooled mix to a food processor and then blitz until it's combined, but not completely smooth. There should still be some chunks of dried chillies

10. Step 10

    Serve spooned over your favourite salad or dolloped over tostadas