Salsa Macha

2 ounces dried chiles
2 cups Terra Delyssa Organic Extra Virgin Olive Oil
¼ cup raw almonds
¼ cup raw pepitas (pumpkin seeds)
1 tablespoon raw sesame seeds
4 whole garlic cloves, peeled and halved
1½ tablespoons apple cider vinegar
1 teaspoon fine sea salt
2 teaspoons Mexican oregano

Remove the stems from the chiles, then cut or break them open and remove most of the seeds (you can scrape them out with a knife or just roll them in your hands and let them fall out). Cut the chiles into roughly ¼-inch pieces.

In a large saucepan, combine the almonds, pepitas, sesame seeds, garlic, and oil. Set over medium-high heat and cook until garlic and sesame seeds are highly golden but not browned, about 5 minutes.

Remove from the pan from the heat and add the chiles. Let cool/steep for 5-10 minutes.

Add the vinegar and sea salt to the pan along with the Mexican oregano. When the mixture has cooled to room temperature, pour it into a blender or food processor and pulse until everything is chopped into very fine pieces. Pulse a few times or run a short time, you aren’t necessarily looking for it to be perfectly pureed and smooth, but more of a rough paste. Pour into a tight-sealing glass jar and use it right away or store it in the refrigerator. It will keep for up to a month.