Simple Sesame Salsa Macha

Ingredients

• 4 Guajillo chilis, wiped clean, stems removed, torn into pieces
• 2 Pasilla chilis, wiped clean, stems removed, torn into pieces
• 1 small handful Chile de Árbol
• 1.5 cups Algae Oil or Light Olive Oil
• 3 Tablespoons White Sesame Seeds
• 1 Teaspoon Sesame Seed Oil
• 1 Teaspoon Sea Salt

Method

1. 1

   Stem the guajillo and pasilla chilis and shake out most of the seeds. Chop or tear them into small, relatively uniform pieces. Leave the small chile de árbol whole or snapped in half.

2. 2

   Pour the algae oil (or light olive oil) into a skillet over medium-low heat until it is warm.

3. 3

   Turn the heat down to low. Add all prepared chilis into the warm oil and fry for 30 to 60 seconds, stirring constantly. Remove the skillet from the heat immediately once fragrant and slightly darkened.

4. 4

   Use a slotted spoon to scoop the fried chilis out of the oil and transfer them directly into a blender container. While the oil is still hot off the flame, add the white sesame seeds into the skillet to toast in the residual heat until golden brown.

5. 5

   Pour about half of the warm, seed-infused oil from the skillet into the blender with the chilis. Add the sea salt and pulse a few times to achieve a textured, coarse chop without liquefying.

6. 6

   Pour the chunky blender mixture back into the skillet with the remaining oil and toasted sesame seeds. Stir in the sesame seed oil and let cool completely before transferring to a clean jar.