Authentic Mexican Salsa Macha with Pepitas

Instructions

1. 1

   Mise en place: Wipe the dried chile de árbol clean with a damp towel and remove stems. Slice the garlic cloves into thick rounds. Measure out the pepitas, sesame seeds, vegetable oil, apple cider vinegar, and salt. Have a small food processor ready.

2. 2

   Toast seeds: Heat a small skillet over medium heat without oil. Add the raw pepitas and sesame seeds. Toast for 2 to 3 minutes, stirring constantly with a wooden spoon until lightly golden and fragrant. Transfer immediately to a bowl so they do not burn.

3. 3

   Infuse garlic: Pour the vegetable oil into the same skillet and set over medium-low heat. Add the sliced garlic. Fry gently for 3 to 4 minutes until soft and pale golden, watching closely. Do not let the garlic brown heavily or it will turn bitter.

4. 4

   Flash-fry chiles: Add the dried chile de árbol to the hot oil with the garlic. Fry over medium-low heat for just 45 to 60 seconds, stirring continuously, until the chiles darken slightly and smell intensely smoky. Turn off the heat and remove from the burner.

5. 5

   Pulse the mixture: Let the oil cool for 5 minutes. Pour the oil, garlic, roasted chiles, half of the toasted seeds, apple cider vinegar, and salt into a food processor. Pulse 5 to 7 times until coarsely chopped with crunchy pieces remaining. Do not puree smooth.

6. 6

   Stir in remaining seeds and serve: Scrape the salsa into a small stone or ceramic bowl. Stir in the reserved toasted pepitas and sesame seeds for added crunch. Serve at room temperature alongside tacos, roasted meats, or fruit salads. Keeps for weeks covered.