Salsa Macha

Name: Salsa Macha
Ingredients: 1 1/2 cups olive oil or neutral oil; 2 ounces (about 1/2 cup or 1 large head) peeled garlic cloves; 2 ounces raw peanuts, pumpkin seeds (or some of both) or other nuts (if you have roasted ones, add them along with the sesame); 2 ounces dried chiles, stemmed, seeded and cut into roughly ½-inch pieces (I like mostly guajillo and/or cascabel chiles with a few arbol chiles); 2 to 3 tablespoons untoasted sesame seeds; 2 tablespoons vinegar (I prefer balsamic here, but apple cider is more common in Mexico); Salt

www.rickbayless.com

Gentle confit garlic and peanuts with toasty chiles and sesame in vinegar; blend to Chinese restaurant-style chile oil for robust flavor. Store in the fridge for easy access.

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Ingredients

1 1/2 cups olive oil or neutral oil
2 ounces (about 1/2 cup or 1 large head) peeled garlic cloves
2 ounces raw peanuts, pumpkin seeds (or some of both) or other nuts (if you have roasted ones, add them along with the sesame)
2 ounces dried chiles, stemmed, seeded and cut into roughly ½-inch pieces (I like mostly guajillo and/or cascabel chiles with a few arbol chiles)
2 to 3 tablespoons untoasted sesame seeds
2 tablespoons vinegar (I prefer balsamic here, but apple cider is more common in Mexico)
Salt