Salsa Macha

• 2 whole Chile Arbol Peppers, Stem And Seeds Removed
• 2 whole Chile Morita Peppers, Stem And Seeds Removed
• 2 whole Chili Ancho Peppers, Stem And Seeds Removed
• 2 whole Puya Chili Peppers, Stem And Seeds Removed
• 2 cloves Garlic, Skin Removed
• 1 cup Olive Oil
• 1/2 cups Pecans Or Peanuts
• 2 Tablespoons Mexican Oregano
• 1 pinch Salt To Taste
• 1/4 cups Apple Cider Vinegar

1. Start by heating a skillet on medium heat.
2. Once heated, add in all of the chili peppers and garlic.
3. Toss the chilies in the skillet for about 3 minutes.
4. This helps bring out the oils.
5. Remove from the stove, and set to the side.
6. Next, heat a sauce pot on medium-low heat.
7. Add the olive oil, and carefully add in chilies, pecans, and garlic.
8. Cook for about 10 minutes, then remove from the heat, and let it cool to room temperature.
9. During this time, add oregano to a small bowl, and season with the salt and pour in the vinegar.
10. Once the chili oil is cooled, pour it into a blender, along with the vinegar and oregano mixture, and blend until smooth.
11. Pour the salsa macha into a seal proof jar, and use it up.
12. A little goes a long way.
13. You may think it is super spicy but it is not the case at all.
14. Its more of a smoky flavor with a hint of chili.

chile arbol peppers, peppers, whole chili ancho peppers, chili peppers, garlic, olive oil, pecans, oregano, salt, apple cider vinegar

Taken from tastykitchen.com/recipes/appetizers-and-snacks/salsa-macha/ (may not work)