Refried Peas with Salsa Macha - The Local Palate

Ingredients

• ¾ cup olive oil
• 5 garlic cloves
• ½ ounce pequin chiles
• ½ ounce guajillo chiles, stemmed and seeded
• ½ cinnamon stick
• 3 allspice berries
• 1 teaspoon cumin seed
• 2 teaspoons kosher salt
• 3 tablespoons brown sugar
• 1/3 cup apple cider vinegar
• 1 quart canola oil
• ½ Vidalia onion, sliced 1/8-inch thick
• Kosher salt to taste
• Cornstarch
• 4 cups english peas
• 3 tablespoons olive oil
• 1 shallot, sliced
• 2 cloves garlic, sliced
• Zest and juice of 1 lemon
• Ground black pepper to taste
• Vegetable stock as needed