Preparation method

40 min.

• 1

  Prepare the Chilies

  Using kitchen scissors, remove the stems from all the dried chilies. If you want to reduce the heat, remove some of the seeds. Cut the larger chilies (ancho, guajillo, pasilla) into medium pieces. Do not wash the chilies to avoid introducing moisture into the oil.

• 2

  Heat the Oil

  Pour the vegetable oil into a deep skillet or saucepan. Heat over medium-low heat. The oil should be hot but not smoking (around 120–140°C / 250–285°F).

• 3

  Fry the Chilies

  Start with the larger chilies: ancho, guajillo, and pasilla. Fry them for 20–30 seconds, stirring constantly. Remove them once aromatic. Then fry briefly: Morita chilies, Chile de árbol. Avoid burning them, as this will make the salsa bitter. Place all fried chilies in a bowl.

• 4

  Fry the Nuts and Seeds

  Using the same oil, add the roasted peanuts and cook for 1 minute. Add sunflower seeds and pumpkin seeds, and cook another minute. Add the dried cranberries and fry for 30 seconds until slightly plump. Remove everything from the oil.

• 5

  Blend the Salsa

  Place in a blender: Fried chilies, peanuts, sunflower seeds, pumpkin seeds, cranberries, brown sugar, salt. Add about 2 cups of the hot frying oil. Blend using short pulses until you achieve a coarse, textured consistency rather than a completely smooth sauce.

• 6

  Incorporate the Remaining Oil

  Transfer the mixture to a bowl or saucepan. Gradually add more of the remaining oil until reaching your desired consistency. Salsa macha should be oily with suspended crunchy bits.

• 7

  Adjust Seasoning

  Taste and adjust if needed: more salt, more brown sugar, more oil for a thinner texture.

• 8

  Store the Salsa

  Pour the salsa while still warm into sterilized glass jars. Ensure the solids are fully covered with oil to help preserve freshness.