This salsa keeps for weeks and pairs well with many many dishes.

Salsa Macha

oil (either veggie, canola, corn, avocado will work)

To a large skillet, add 1 cup oil, set to medium heat.

Puya Chiles (Optional, you can use more guajillo chiles)

From the Ancho, Pasilla, Guajillo & Puya Chiles, remove the stems & shake out the seeds.

Majority of the ingredients get fried in the oil, to start, fry a corn tortilla until crispy, about 1 minute per side. Drain and set on paper plate.

In batches, we’re going to fry up all of the dried Chiles. Start with the ancho & Pasilla Chiles, fry for 30-45 seconds per side. Drain and place on a paper plate. Next fry up the guajillo & Puya Chiles, for 30-45 seconds, drain and set on paper plate. Lastly, fry the Chiles de arbol for 30-45 seconds, be careful not to let them burn, remove and set onto paper plate.

Next add the onion & garlic, fry for 2-3 minutes. Drain and set aside on paper plate.

Lastly, add the peanuts, pumpkin seeds & sesame seeds. Mix around until foamy, about 1-2 minutes. Remove pan from heat and let cool down for 10-15 minutes.

To a food processor, add the tortilla, Chiles, garlic & onion, pulse 4-5 times, getting a coarse mixture, kind of like crushed red pepper flakes.

Add the the remaining oil & nuts to the food processor, along with the salt and oregano & pulse 4-5 more times. You can go longer if you want more of a saucier consistency.

Stir in 1 cup of oil to get the salsa consistency.

Serve with chips or top all your favorite Mexican dishes.